【书籍专题 · 面包大全】法式蘑菇面包

Core Viewpoint - The article discusses the process of making French mushroom bread, detailing the ingredients and step-by-step instructions for preparation and baking. Group 1: Ingredients and Preparation - The main ingredients include 500 grams of high-gluten flour, 10 grams of salt, 10 grams of honey, 225 grams of whole wheat natural leaven, and 230 grams of water [2] - The preparation process starts by mixing all ingredients in a mixer until the dough is smooth and elastic, followed by a 40-minute fermentation [5] Group 2: Dough Handling - After the initial fermentation, the dough is flipped to increase elasticity, with this process repeated every 40 minutes for a total of three times [6] - The dough is allowed to rise until it reaches 1.5 times its original volume [7] Group 3: Shaping and Final Fermentation - The dough is divided into pieces weighing 100 grams and 20 grams, rolled into balls, and allowed to rest for 30 minutes [9] - The 100-gram pieces are rolled into balls, while the 20-gram pieces are rolled out into circles [10][11] - The rolled-out circle is placed on top of the 100-gram dough, and a hole is made in the center [16][17] Group 4: Baking Process - The dough undergoes a final fermentation at 28°C and 75% humidity for 60 minutes [18] - After fermentation, low-gluten flour is sifted on the surface of the dough before baking [22] - The bread is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [23]