Maxine Fist

Recipe Recommendations

• high-gluten flour
• dry yeast
• qingshui 113g
• Whole-wheat bread flour 120g
• starter
• salt 5g

• salty and sweet
• roast
• several hours
• senior

Steps for Maxine Fist

1

Combining the yeast with the water

2

I'm going to use chopsticks

3

Cover the membrane chamber temperature fermentation for 3-4 hours and put a little bubble on the surface in the freezer for the night

4

It's the next day's fermentation. We can do it twice

5

Add the material to the main noodle, so that it can be fermented for approximately 120 minutes, with 40 minutes and 80 minutes to take out folds (steps 6-11), with a small amount of oil or powder on hand

6

Take out the noodles

7

1/3 folds

8

One third of it. Hold it tight

9

And stretch the noodles

10

1/3 folds

11

One third of it. Hold it tight，这样就完成了一次折叠。

12

After 120 minutes of fermentation, the exhaust is folded once (steps 6-11) and the covering is fermented to twice the size of the oven

13

The fermented noodles

14

It's a three-point split

15

Squeeze with your hands, roll up a third, hold on tight

16

Put a third on the other side. Hold it tight. Ten minutes later

17

The oven can start 230 degrees of preheat in half an hour with a long tarpaulin and a fermentation covering the film

18

The fermented stick sifts a thin sheet of flour and cuts five long mouths with sharp blades

19

Put a glass of hot water under the tablet, then a half a cup of hot water, put the fermented stick on the table, after 230 degrees for 10 minutes, take out the grill and continue with 200 degrees for 15 minutes, if the process is better colored. Paper

20

Final Slices

21

Done

Recipe Categories

• baking Recipes