Yogurt bag
By VicentaLakin
french bread has a soft skin, i like it very much, and the bag is relatively small in sugar oil, and it's much healthier to make bread for regular consumption. the bread i made today, the formula was based on the formula of the masters, but the 85g water was replaced with 100 grams of yogurt. it's better out of bread. of course, it's just a personal hobby
Recipe Recommendations
Steps for Yogurt bag
1
Put everything in the bread can
2
Starts a two-faced procedure to bring the dough to the extension phase
3
Covered with a membrane in the fridge, frozen fermentation for more than 18 hours and fermentation up to twice the size。
4
After the fermentation, take it out for an hour. After warming, the noodles split into three noodles
5
Take a noodle, don't rub it hard
6
It's an olive
7
Put it in the oven
8
Keep the fermentation wet to double the size of the surface
9
And sift high-banded powder
10
烤箱200度预热5分钟，然后Put it in the oven，烤箱内喷水，烤15分钟。我是35升的烤箱，放的下面第二层。具体温度和位置要根据自己家烤箱决定。
11
The baked bag, the skin is so soft, the inside is still soft and delicious. Try not to vent it. It's fine. I'm just a little over rubbing