Polish yeast, Shabata

By VicentaLakin

Polish yeast, Shabata
Do you have to use a steam oven to make an oak? "Not all bread needs steam, but it's very important for a stove bread. Steam can slow gelization, give the bread enough time to swell in the oven, and increase the light and colour of the bread. So, how do you make steam without a steam oven? "I used to just recommend spraying the four walls of the oven, but now I find a better way. In preheat ovens, an empty long-lasting grill or cast iron frying pan is placed at the top or at the bottom of the oven (the thinner grill is easily deformed at high temperatures). Prepare hot water next to it before putting bread in the oven, as hot as possible. When the bread is placed in the oven, the hot water is poured into the dish used to make steam.” There's a lot of bread in Apprenticeship Bread. It's a technical job. It's never been blind. Imagine, and finally decide to replace the empty dish with an empty dish. It's broken, it's not bad, it's bad. It doesn't matter if you don't have a baking tablet. The heating pipe keeps heating. Let's just do what we want. An empty grill, put in the oven, a grill up top, a piece of a plate on the grill, the fire is maximum, preheating. Preheat completion. Crude corn grains are placed on the plank, the upper garland is stretched, the oven is dragged out of the oven, and the noodles slide into the oven. Then pouring water into the plate, and pouring a little, and the water that falls into it evaporates, and continues. Unforeseen and unexpectedly unexpected conditions have emerged, such as the sound of a crumb, the crack of a plate in half, the flow of water on the plate into bread, and into the oven, which is like a failure to deliver, so let the water evaporate. Steam has to be made of water sprayed into the four walls. However, after this change, it seems that steam doesn't work. The baking continues, and the part of the bread that flows through the water is gradually dried up, leaving a mark that cannot be erased. Poland's yeast Shabata, which ended in failure, although it looked good. If there's enough steam to immerse, maybe it'll have soft and bright skin

Recipe Recommendations

  • high-gluten flour 127 grams
  • salt 4 grams
  • dry yeast 1.5 grams
  • milk 2 tablespoons
  • coarse corn grits a little
  • water 112 grams

Steps for Polish yeast, Shabata

  • Make Polish yeast, Shabata step 0
    1
    Polish yeast: 105 g high-weed, 112 g water, 0.3 g dry yeast
  • Make Polish yeast, Shabata step 1
    2
    Mixed yeast
  • Make Polish yeast, Shabata step 2
    3
    It's fermented for 3-4 hours at room temperature
  • Make Polish yeast, Shabata step 3
    4
    Noodles
  • Make Polish yeast, Shabata step 4
    5
    Put it in the freezer one night, take it out before it's used and go back to the temperature for an hour
  • Make Polish yeast, Shabata step 5
    6
    Flour: 127 g of high-weather powder, 4 g of salt, 1.5 g of dry yeast, 2 spoons of milk, slightly less corn powder
  • Make Polish yeast, Shabata step 6
    7
    Put flour, salt, yeast in the bread bucket, evenly mixed
  • Make Polish yeast, Shabata step 7
    8
    Add Polish yeast and milk
  • Make Polish yeast, Shabata step 8
    9
    Put it in the toaster and mix it with the noodles for about 20 minutes
  • Make Polish yeast, Shabata step 9
    10
    A smooth, sticky face
  • Make Polish yeast, Shabata step 10
    11
    Put powder on the board and move the dough to the desk. Move
  • Make Polish yeast, Shabata step 11
    12
    Put powder on the face of the dough, beat the square, put it in place for two minutes, let it loose
  • Make Polish yeast, Shabata step 12
    13
    Raise the noodle to twice
  • Make Polish yeast, Shabata step 13
    14
    And a quarter
  • Make Polish yeast, Shabata step 14
    15
    Surface spray/oiling
  • Make Polish yeast, Shabata step 15
    16
    Spill the powder on it, cover the skin with tatters, and put it in 30 minutes
  • Make Polish yeast, Shabata step 16
    17
    Long again
  • Make Polish yeast, Shabata step 17
    18
    30% discount
  • Make Polish yeast, Shabata step 18
    19
    Spray/paint
  • Make Polish yeast, Shabata step 19
    20
    Spray it, cover it, ferment for 1.5-2 hours
  • Make Polish yeast, Shabata step 20
    21
    The headmaster is big
  • Make Polish yeast, Shabata step 21
    22
    Scatter a lot of flour and be careful to roll the dough and wrap it up. Pink
  • Make Polish yeast, Shabata step 22
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    Move it on the cloth
  • Make Polish yeast, Shabata step 23
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    Pull both ends
  • Make Polish yeast, Shabata step 24
    25
    Collapse
  • Make Polish yeast, Shabata step 25
    26
    Spray/paint
  • Make Polish yeast, Shabata step 26
    27
    Spray it again, cover it with towels and wake up 45-60 minutes。
  • Make Polish yeast, Shabata step 27
    28
    The noodles are rising
  • Make Polish yeast, Shabata step 28
    29
    Put the grill in the oven and put a grill above, preheating to 260 degrees
  • Make Polish yeast, Shabata step 29
    30
    Put corn powder on the board
  • Make Polish yeast, Shabata step 30
    31
    Move the noodles carefully to the board
  • Make Polish yeast, Shabata step 31
    32
    Raise both ends and stretch to 23-30 centimeters
  • Make Polish yeast, Shabata step 32
    33
    Open the oven, slide the noodles carefully into the oven and add hot water to the oven above. Close the oven, 30 seconds later, open the door, spray water into the walls, spray it every 30 seconds, and spray it three times. And turn the oven to 230 degrees and bake for 10-20 minutes
  • Make Polish yeast, Shabata step 33
    34
    It's yellow on the surface
  • Polish yeast, Shabata Make Tips

    Milk can be substituted with water. Using the steam baking method can make the bread crust soft and shiny. This bread can also be baked without creating steam.

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