Whole wheat nut European bread, how to make it with a Fashuai steam oven?

Name: Whole wheat nut European bread, how to make it with a Fashuai steam oven?
Yield: 4 servings
Cuisine: Baking
Ingredients: 300 g High-gluten flour; 100 g Whole wheat flour; 20 g Powdered sugar; 30 g unsalted butter; 255 g Clear water; 4 g High sugar-tolerant yeast; 3 g Salt; 30 g Walnut kernels; 30 g Pumpkin seeds; 30 g Dried cranberries

Easy and satisfying, Whole wheat nut European bread uses high-gluten flour, whole wheat flour and powdered sugar and is baked until golden and fragrant. Simple ingredients, satisfying homemade flavor.

0 minNewEasy Baking Bake Sweet & Fragrant

Instructions

1
Pour all the dough ingredients except for butter and salt into the mixing bowl of the stand mixer (pay attention to controlling the dough temperature; the mixing bowl has been frozen for 40 minutes in advance), first mix slowly until a dough forms, then mix at high speed until smooth and capable of forming a thick gluten film.
2
During kneading, break the walnut kernels into small pieces, and together with the pumpkin seeds, bake in the oven at 150 degrees for 10 minutes.
3
After the dough becomes smooth, add room-temperature softened butter and salt, then mix again at low speed until the butter is completely absorbed by the dough. Then beat at high speed until smooth, able to pull out a slightly thin and elastic sheet. Don’t worry about the glove membrane. Add the previously prepared nuts and dried cranberries and mix evenly.
4
It is best to control the temperature of the kneaded dough at 23-25°C. Roll it into a ball, cover it with plastic wrap, and place it in the FESCH steam oven to select the fermentation mode for the first fermentation.
5
Enlarge to twice the size, pierce a hole and it won't shrink back, then it's completed in one go.
6
Take out the dough, gently release the air, divide it into 3 equal parts, and roll each into a ball to rest for 15 minutes.
7
After resting, take a piece of dough and gently roll it into a rectangle about the same length as the mold. Roll it up from top to bottom, a little tighter, pinch the seam closed, taper the two ends slightly to form an olive shape, and place it on a baking tray.
8
Fashuai steam oven second baking temperature 35°C, humidity 75%, 40 minutes.
9
Double in size, lightly press with a finger without sticking, slowly rebound, then the fermentation is complete.
10
Preheat the Fashuai steam oven to 200 degrees.
11
Spray a little water on the bread dough, sprinkle some dry flour (not too much), and then make cuts with a sharp blade.
12
Set the Chef Franc oven to BBQ mode at 200 degrees, bake for 30 minutes, and cover with aluminum foil when the color is satisfactory halfway through.
13
After baking, place it on a cooling rack to cool, and when it is slightly warm, put it into a sealed bag for storage.