食材:
鲁邦中种提前15小时准备、鲁邦中种-T55法国粉200g、鲁邦中种-鲁邦种20g、鲁邦中种-水96g、主面团、主面团-T55法国粉50g、主面团-裸麦粉450g、主面团-盐11g、主面团-干酵母5g、主面团-水355g、主面团-鲁邦中种275g、主面团-无花果干200g、主面团-核桃仁200g、主面团-红酒适量
步骤1:
提前15小时将鲁邦种与水搅拌均匀加入高粉搅拌成团,放入容器中发酵
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_a7de2eadc0aba08d9990bdfe0c5e699b.jpg)
步骤2:
28度发酵15小时
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_30ff075a5642c0cbe8e6fc1314c773d0.jpg)
步骤3:
无花果干用水与红酒混合煮至皮软,捞出吸干表面水分备用
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_6be0c316637f3ba16a8f43d870ecd33a.jpg)
步骤4:
核桃仁提前烤香晾凉
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_88c138a1be7c80e06c19197685cbe6a9.jpg)
步骤5:
将除干酵母外的材料混合搅拌均匀后加入酵母搅拌至有黏性有弹力,
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_4fd40d9f040a3d2319dfa036547519ac.jpg)
步骤6:
加入无花果与核桃仁搅拌均匀。28度左右发酵60分。
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_2cfeabd6149f944ff9ab089f4d052e65.jpg)
步骤7:
藤篮提前筛好粉
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_a626a562e280d28288ec4661be09ab13.jpg)
步骤8:
分割800g一个面团滚圆
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_20595d53bae66d56405167d5031a4dd3.jpg)
步骤9:
收口朝下放入筛好粉的藤篮,最后发酵60分。
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_6f1133cbb80528a6fa4d4b51d905f4c6.jpg)
步骤10:
倒扣面团在烘焙纸上,将面包连同烘焙纸一同滑入有烘焙石板的烤炉,打蒸汽,上火250下火230烤50分
![](http://cookbooksoft.com/d/file/news/qita/2020-07-05/200_0b4f04ff5b6fa121675b203eba32299d.jpg)