Black and French country bread

1

(b) The placement of milk and olive oil in the bakery, the pouring of flour, sugar and salt at the corner of the bakery and the digging of a hole in the middle into the fermentation powder

2

(b) Combine the face in 20 minutes and place it in the basin with a protective film on it

3

The first fermentation of the noodles was completed when the finger was pressed and not rebounded when the group was fermented to its original 2-3 times larger

4

Put the fermented pasta on the board first and then roll round

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(a) Flour on the fermented basket surface evenly dispersed and sifted, so that the flour is inserted

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Put the fermented basket in the oven, then put a bowl of water on the side, close the oven door and allow the noodles to ferment naturally in a warm and wet environment

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When the noodles are fermented in a fermented basket to the full of nine, they are taken out and placed on the grill

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It will also mark a cross on the face of the face

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Put it in a preheated 180 degree oven and bake it for 30 minutes

1. French Country Bread does not have strict requirements for the dough, and there is no need to knead it until a thin film forms, so I adopted the time-saving method of dumping all ingredients in to mix at once; 2. Note that the dough requires two fermentations; for the first fermentation, let the dough rise to 2-3 times its size, then deflate, shape into a ball, and proceed with the second fermentation; at this time, you can place it in the oven along with a bowl of boiling water to create a warm and humid environment for fermentation; 3. This time I used a proofing basket; note that you must first dust the surface of the basket with a layer of sifted flour to avoid sticking and facilitate easy removal; after proofing, score a cross on the surface of the dough; 4. First preheat the oven to 180 degrees, place the proofed bread into the oven, and bake for 35 minutes. Personally, I feel the amount of water in this recipe is a bit high; you can try reducing the milk by 10 grams.