酵母了小麦面包

如果你正在从冰箱起动器,它可能会分开。它彻底混合搅拌。倒入1杯放进碗里。补充你的起动器在你走之前。起动器的碗里,加入温水,全麦面粉,一杯原面包粉。击败大力用勺子或搅拌。以保鲜膜覆盖这个海绵放在一边开始来生活和工作。允许至少2小时,多达24。让它一夜之间或整天工作。它工作的时间越长,越酵母会有第二个上升段和酸面包的味道越明显。 Add the 1/2 cup of cracked wheat to the 1 1/2 cups of boiling water and stir. Let sit until room temperature or until most of the water is absorbed (constistency of rice). Blend the salt, yeast, and baking soda into 2 cups of the unbleached bread flour. Mix this to the expanded and bubbly sponge along with the cracked wheat, honey, and dry milk. Add as much unbleached bread flour as is necessary to make the bread dough. When the dough begins to pull away from the sides of the mixing bowl, turn out onto a floured surface and knead for at least 4-5 minutes. Add flour as needed to make a fairly stiff dough. Put dough into a lightly greased bowl and cover with plastic wrap to rise. Let it rise for anywhere from 1-3 hours. Knock down the dough and shape it into 3 loaves and set aside to rise for another 1-3 hours. Brush loaves with an egg white water mixture. Preheat the oven to 450 degrees F. Bake for about 20-25 minutes or until loaves sound hollow when tapped on the bottom. Cool on wire racks completely. NOTES : Be sure to put a pan of hot water on the lower rack of oven while it is preheating to create some steam for your bread. The crust will be very hard when you remove the bread, but in about 5 minutes it will be soft and chewy. To make the crust hard and chewy, turn the oven off and leave the bread inside for an additional 5 minutes.