Italian yeast Shabata

“This bread has huge air holes and irregular shapes. It came from an old village, made of loose noodles, and was not known as Shabata until the middle of the twentieth century. The name was given by a true baker in Lake Como in northern Italy, who observed that the bread was particularly like a slipper worn by dancers in the area and named it “Lake slipper bread in Lake Como”. A whole new tradition was born, and in the second half of the twentieth century, this Shabata bread became an unofficial national bread for Italy as a whole, representing the strength of the Italian rural bread and its deliciousness.” “You can make this noodle with a lot of Polish yeast or Italian yeast. You can also add some milk or olive oil to the soft side." The Polish yeast Shabata used only fresh water, and this time the yeast used milk and olive oil. “The pasta with olive oil, milk or other nutrients can be softer and more delicate than the fat-free bread with fresh water.” To create steam. The last water heating to the heated plate led to the early death of the broken plate. This time, change. In a broken bowl — the broken bowl must be broken and the broken bowl will not hurt — hot water will be put in the oven and warmed with the oven. It does not produce large amounts of steam throughout, but it should be evaporated continuously in the baking, thereby adding a little humidity to the oven. This moisture may be insignificant and may not be useful, but it might be useful to try what it does. That mass of steam may still be dealt with only by water spraying, but the little canteen, too, seems to have been a little bit helpless. Try it. Effect? Effects don't seem obvious。