Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard / 酸黄瓜汁黑麦包

angelinatan_cn

    * 200 g German #1150 Rye flour, toasted
    * 300 g German #1050
    * 3/4 tsp Salt
    * 350 g Cucumber pickle juice at 20C/68F
   

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3. Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
面团放在台面上，用手掌将其轻轻拍扁成长方形。两端分别往里折入1/3成为三折。30分钟和60分钟重复该步骤。将面团匀分成2块，揉圆。烤盘洒些面粉，间隔放上面团，盖上保鲜膜醒发1小时直到双倍大。
4. Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.
烤箱预热至210C/410F。面团发好后在表面划痕。放入中层烘焙55分钟直到其深金黄色，拍打面包底部，声音听起来是中空表示烤熟了。架上晾凉。

mona711

:D $送花$ $送花$

mona711

我挺喜欢吃酸黄瓜的。

这个是用得泡黄瓜的水，还是黄瓜打汁？

Teddidy

wanderer

Cri-Cri

orient.66

丽质0630

你好