Farkasha
By VicentaLakin
Farkasha, who belongs to the olive oil group in Italian bread, is a simple, very popular bread made with a taste of brackish, a surface of spices added to his own liking, with rosemary, black olives, with garlic, peppers, with any mix, with meat, with all kinds of vegetable salad。
Recipe Recommendations
- high powder 300 grams
- olive oil 15 grams
- qingshui 200 grams
- fine sugar 10 grams
- salt 3 grams
- Low sugar tolerant dry yeast 4 grams
- Olive oil for brushing a tablespoon
- black olives appropriate amount
- Italian spice mixture appropriate amount
Steps for Farkasha
1
All the flour, water, salt, sugar, yeast, olive oil are just in the breadbox
2
Two meta-programs of 30 minutes, so that the noodles can be made to this extent; a new high-strength powder, very strong
3
The rounding of the noodles continues to be put back in the rounded price drum, with a single round with a wet sheet on the barrel
4
About an hour and a half, the noodles are fermented
5
(a) To pour the noodles directly into the oven, to pump the air with a hand pressure and slowly to press around
6
(a) Covered with wet cloths for 10 minutes, with hands pressed again to the size of the grill
7
fermentation in warm places where wet cloths are placed and, after 40 minutes, fermentation continues for 40 minutes with a finger in a hole on the surface of the dough
8
Preparation of olive oil, appropriate amounts of dry mixed spices, black olive slices
9
In 40 minutes, the dough is fermented, the olive oil is brushed on the face of the dough, it's baked, the olive oil will flow into the hole just inserted with its finger, it's fine and it'll all be absorbed into the noodles when they are baked
10
(c) The placement of black olives in a hole in the lasagna
11
The oven is preheated 180 degrees, mid-level, 20-30 minutes; it is determined by the temper of the oven
12
Breaded noodles are taken out and a layer of olive oil is painted while the surface is hot or not
13
Sliced while eating, I like vegans, I like vegetables with salad, and a little cheese of all colours, very niceFarkasha Make Tips
I baked it twice in a row with different flour ratios. This time I used 100% high-gluten flour, and the second time I mixed in some all-purpose flour. I felt the result was better than using only high-gluten flour. Unlike toast, flatbread doesn't require such high gluten development. I will post the recipe again once I've organized it.