Weekday multi-grain bread recipe

We are a group of people who keep shouting about losing weight and looking for delicious food on the streets. Of course, faced with the temptation of delicious food, few people have the endurance to resist. Here’s a weekday multi-grain bread for everyone. You can make it at home later.

4. After fermenting for 30 minutes, do the first stretch & fold, like this, but fold it up and down, left and right; put it back into the container and continue to ferment for 30 minutes, fold it again; ferment for another 30 minutes, fold it for the third time, put it back into the container, cover it and refrigerate it immediately. So a total of 3 folds in 1.5 hours. My refrigerator temperature is 4C

5. After about 21 hours, take out the dough, slightly expel the bubbles, divide it into two parts, roll it into balls and return to the temperature for 60 minutes. This process can also allow the dough to complete the main fermentation. Of course, it can be divided into other sizes and shapes, but the temperature recovery and secondary fermentation time must be adjusted

8. Pour the dough from the fermentation basket onto the bottom of a baking tray lined with baking paper and cut into pieces. This round dough does not require "ears", and the method of cutting is relatively simple. The knife should be inserted at a perpendicular angle to the dough, and the depth should be moderate so that the dough can fully expand symmetrically on all sides, while the cut marks remain obvious. I cut a cross on the top one, but I was not so honest as to try some tricks on the bottom one. I cut a circle and made a bow in the middle. It was difficult to make an arc on the dough, and the dough was quite wet.

9. Pour some boiling water into the baking pan and close the door. Take the dough, open the door, transfer it to the stone plate together with the baking paper, pour another cup of hot water in the baking tray, and close the door. Reduce the baking temperature to 460F (237C) and bake for 15 minutes. Remove the baking paper and the baking tray with water and bake for another 15 to 20 minutes until golden brown. My dough is 500 grams each. If the dough weight is different, you need to adjust the baking time.

The method of making weekday multi-grain bread has been introduced, but everyone’s understanding of it is definitely different, so the taste will inevitably be different. So, go try it and see what it tastes like when you make it yourself.