Italian bread
By VicentaLakin
“THE FERMENTATION TIME IS SHORT SO MANY TASTES AND COLOURS ARE NOT EXCAVATED DURING THE FERMENTATION PROCESS, BUT BURIED IN STARCH. THE ITALIAN YEAST CAN IMPROVE THESE BREADS, JUST LIKE THE EFFECTS OF CHINESE AND POLISH YEASTS ON FRENCH BREAD. “THE MASSIVE USE OF YEASTS CAN MAXIMIZE THE RELEASE OF SUGAR FROM STARCH, PRODUCING FAR MORE SWEETNESS THAN SUGAR IN THE FORMULA. THE BAKED BREAD IS SOFTER THAN THE FRENCH BREAD, AND IT'S NOT SO SOFT." "IF YOU LIKE A MUCH MORE CONDENSED BREAD, YOU CAN REDUCE THE OVEN TEMPERATURE TO 204°C AND EXTEND THE TIME FOR BAKING AFTER MAKING STEAM. IT MAKES THE BREAD SKIN THICKER, AND IT MAKES IT MORE FRAGRANCE." IT DOESN'T WANT IT TO BE FLARING, BUT THIS CHRONIC ACA CAN'T GET THE DESIRED COLOR IN THE ENVISAGED TIME. FOR THE GOLD BROWN THAT'S BEEN FASCINATING, THE BAKE TIME HAS BEEN EXTENDED. SO, IT'S GOT A SOFT SHELL. AND WHEN IT CAME OUT, IT WAS NOT STEADY, IT FELL, AND IT FELL OFF A SMALL SHELL。
Recipe Recommendations
- high-gluten flour 106 grams
- yeast 0.5 grams
- water 66 grams
- the biga
- salt 4 grams
- white granulated sugar 5 grams
- corn oil 5 grams
- coarse corn grits appropriate amount
Steps for Italian bread
1
Italian yeast: 106 g of high-weed powder, 0.5 g of yeast, 66 g of water
2
Put flour, yeast in the bowl, evenly mixed。
3
Add water。
4
Scratch it, put it in the bowl, and cover it with a fermentation。
5
The head of the face was twice as big and put in the freezer overnight。
6
Main noodles: whole yeast, 106 grams of salsa 4 grams, 5 grams of white sugar, 1 grams of yeast, 5 grams of corn oil, 66 grams of water, appropriate amounts of rough corn powder
7
The yeast is removed, divided into 9 equals, covered with a protective film, and warmed for an hour。
8
Plate flour, salt, sugar, yeast into bread drums, evenly mixed。
9
Add Italian yeast, water, oil。
10
Put it in the toaster。
11
Noodles pull out the film。
12
Roll round, put in a container with a protective film for basic fermentation。
13
The head of face is twice as big。
14
Take it out, without exhausting, carefully split into two to three equals, rolling round, loose for five minutes。
15
Collapse into an ellipse。
16
It was put in a grill with coarse corn powder and fermented for about an hour。
17
The head of the department is 1.5 times larger
18
Put it in the oven, in the middle, 250 degrees up and down, and spray it every 30 seconds, three times. The temperature was increased to 230 degrees after the last spraying, with approximately 20-30 minutes of roasting。
19
Looks golden brown, out of the oven。Italian bread Make Tips
The timing of the fermentation of the noodles is subject to the conditions of temperature. This amount makes three elliptical breads. Baking times and firepower need to be adjusted to the actual situation in the oven and the size of the bread。