Wholemeal Cranberry Bread 全麦蔓越莓面包

我爱上了用水合折疊法来做面包。

它不但简单，只要把所有的材料混合完成就可以直接进行发酵而且又可以省去搓揉甩打的动作。

 

Wholemeal Cranberry Bread 全麦蔓越莓面包 (水合折疊法)
(recipe adapted & modify slightly from Carol)

Ingredients:
100g Blue Jacket Wholemeal Flour
190g Blue Jacket Bread Flour
10g black bean powder
1 Tbsp sugar
1/2 tsp instant yeast
15g Cowhead salted butter, melted
225g water
100g cranberry

Method: 
1. Put all ingredients (except cranberry) in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.

2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).

3. Remove the dough onto a slightly floured table top. Roll out the dough into a long rectangle. Scatter cranberry evenly & roll up the dough like a swiss roll. Make one cut lengthwise on the dough & do plaits. Placed on a silpat mat & proof for 1hr.

4. Bake in a preheated oven @ 180C for 20mins, then tend with aluminum foil (to prevent the cranberry from getting burnt) & continue to bake for another 20mins.