Blueberry Jam Bread

Finally found time to make blueberry jam bread! You can add as many ingredients as you want to the jam you make yourself! The dough has a lilac glow, and the blueberry pulp is like a purple gem hidden inside. It looks amazing. When you open it after it's baked, the jam pops out and it's so sweet and sour.

Ingredients

Steps

Read the last note before you start! Put the butter, salt, and blueberry jam aside, and put all the other ingredients into the dough bucket. Beginners, please note that you should reserve 10-20 grams of milk and don't add all of it. When kneading the dough, look at the state of the dough. If it is too dry, add more. Only by making flexible adjustments can you avoid mistakes~ Additional explanation: I used 625 grams of flour to make bread this time, which is a large amount. If you are trying it for the first time, it is recommended to use 250 grams of flour. The operation process of making bread does not take too long, but fermentation is particularly time-consuming. You have to leave enough time in advance to let the dough fully expand, so that the bread can have a good taste and fluffiness.
When the dough can be pulled into a smooth, non-granular film, add butter and salt and continue kneading.
Keep kneading until the dough can be pulled into a film with smooth edges and no jagged edges (I am showing you the state of the film as a reference, this is what we want to achieve).
If you are making toast, each dough is about 160 grams; for ordinary buns, generally 50-80 grams is enough (if you add baking powder, 50 grams is enough; if you don't add baking powder, improvers, etc., just divide it into 3 80-gram doughs). Roll the divided dough into balls, cover with plastic wrap and relax for 15 minutes.
Two ways to roll and relax. Beginners can use the second method.
Take out the dough, roll it into a long strip, spread blueberry jam in the middle, roll it up and put it into a 450g toast mold, and put 3 rolled doughs in each mold. See the video for the method (if it is too wet and sticky, sprinkle some flour appropriately, but not too much).
Take 80 grams of dough, flatten it and roll the edges thinner, wrap it with blueberry jam, and place it with the seam facing down (this way the filling will not easily come out during baking). Watch the video.
Put it in the oven at 30-35 degrees to ferment until the mold is 80% full. Remember to put a bowl of water in the oven to keep it moist and make the dough ferment more evenly.
After fermentation, sprinkle some flour on the surface of 80 grams of bread dough and make two random cuts for decoration. Then bake in a 200 degree oven for 13 minutes. Pay attention to the color. It will be bad if it is burnt! (After all, each oven has a different "temperament", so it is safer to keep an eye on it at all times)
When the toast is 80% full, spray it with water twice, and bake it at 110 degrees on the upper fire and 200 degrees on the lower fire for 30 minutes. Keep an eye on the color, and cover it with tin foil when the color is enough. Don't let the toast "blacken its face". You have to understand the temper of the oven.
Look at the finished product. Does it look like it can be sold? 1, 2, 3, go to the link! I made my own blueberry jam bread. It is healthy and delicious. I have to praise myself ~
Notes⚠️ 1. High-gluten flour has a high protein content (12%-14%), which can better form a gluten network, lock in moisture, and prevent the dough from being too loose. 2. Pay attention to water absorption: Different flours have different water absorption (such as whole wheat flour has higher water absorption than white flour). You can reserve 10%-20% of water first and add it gradually according to the state of the dough. 3. Control the temperature of the dough: High-water-content dough heats up quickly. It is recommended to use ice water to knead the dough, or operate in an air-conditioned environment. The dough temperature is controlled at 24-26℃ to avoid fermentation too quickly. 4. First fermentation: The volume of the dough can expand to twice its size to avoid excessive fermentation that causes gluten breakage and dough collapse. 5. Fermentation environment humidity: The surface of the dough is easy to dry. During fermentation, it needs to be covered with plastic wrap or wet cloth to maintain the environmental humidity and prevent the surface from cracking. 6. The dough is very sticky. When shaping, you can dip water on your hands or sprinkle a small amount of flour (to avoid excessive damage to the gluten). Use the "folding method" to shape and reduce pulling. 7. Control the proofing time: Let the dough proof until it slowly rebounds when lightly pressed. If it collapses after being pressed, it means it has been over-proofed and needs to be baked in time.