Fist
By VicentaLakin
This is a maestro's union, and I put together ChefJohn, Julia Child and Stephanie's methods of production to make it. ChefJohn's materials, practices, fermentation processes are very much in line with people like me who are lazy, because they don't need tacks, they just take a lot of waiting time, I have time, I have patience, I have time, so ChefJohn's recipes have been intercepted. Stephanie's method of making a stick is likely to be drawn from Julia Child, because they work the same way, and I never know that a simple stick is so cumbersome and sophisticated. The master's skill, skill, great skill, the Na Ho family's ovens are limited or less than the master's 10th best so I want to earn money! I want a big oven! I want a big kitchen
Recipe Recommendations
- yeast 1/2tsp
- warm water
- salt
- flour 500G
Steps for Fist
1
Quantify all raw materials。
2
yeast and hot water, mixed; salt added, evenly mixed。
3
Join all the flour and mix it up。
4
It'll be a very sticky noodle, covering membranes, fermenting for 12-14 hours, as shown。
5
When the fermentation is completed, it falls on the face, evenly divided into three points。
6
Each one is rolled and the dough is 30 minutes off。
7
Take a noodle, slap it, remove the bubble from one third of the room, and have an outward internal roll and seal it with your hand。
8
On the other side of the dough, it's also like top-treatment, rolls, seals, and then taps。
9
This time, from one half, it came straight to the end, again, under pressure, sealed, then rolled back and forth, and the seals disappeared。
10
The three noodles were treated as they were, and they were placed in a flour-spreaded grill for 30 minutes。
11
Draw three knives on the bread with a sharp knife, spray water and keep it wet。
12
In the oven, about 25 minutes at 245 degrees pre-heated temperature, of which 3rd minute, 6th minute and 22nd minute, water is sprayed with a canteen to keep the bread wet。
13
It's the best way to get a roasted stick。Fist Make Tips
1. Long fermentation times, reduced yeast use and longer fermentation times, allowing the bar to have a soft internal structure that can be preserved without tweaking, and chewing, it's a lazy evangelical. 2. The ovens in the home do not reach the bakery ' s bakery temperature and are helpless but can only be as perfect as possible, remember to spray water and keep the oven wet so that the stick colours are beautiful. 3. Bread is not always eaten, it is closed, it is frozen, and the next time you eat, you can use the microwave, so that you can feel the best possible taste。