Italian stick bread
By VicentaLakin
Honey, this bread must start fermenting the first night so it can be eaten the next day
Recipe Recommendations
- flour
- water
- olive oil appropriate amount
- yeast 1 gram
- salt 2 grams
- sugar 3 grams
- olive of 10
- small tomatoes of 10
- garlic
- thyme
- peppercorns appropriate amount
Steps for Italian stick bread
1
Material requirements
2
Flour, yeast salt sugar
3
Add Coldwater
4
It's gonna be sticky
5
Cover it up, cover it up. 18 hours. Very natural way. Ha ha
6
When you wake up, you pour the dough on a table full of flour, fold it in the middle, and put it on a powdered steam closet. Look out. The folds are down
7
Brush olive oil, spread a little salt. Cover up a little. Take a second fermentation。
8
Two hours later, the troupe got bigger with a hand and left a hole. That means it's done
9
I'll dump the dough on a flour table and cut it in four
10
And then there's no lasagna stretching down a little bit and loading it into the oven. Note: My house is a big oven so I can pull four. If your oven is small, it can split into eight or twelve
11
Each bread is covered with olive oil. Cut in half the little tomatoes, olives, and crushed garlic. Just a little salt. Just a little pepper. You can roast it. Attention, a piece of garlic on every tomato bread. Put another leaf or two of the lilies on the garlic
12
The oven preheats about 250 degrees. Put it in the bread
13
In about 10 to 15 minutes, it's done. We'll have to check it out in 10 minutes
14
Done