French Bread
By VicentaLakin
Recipe Recommendations
- wheat flour
- Angel yeast 11g
- salt 10g
- water purification
Steps for French Bread
1
The preparation of food items and the following tools: panels (painting, whole face usage), rags (sliding under panels, smoothing), shovels (slurping wheat flour), flour basins (and face, basic fermentation), water cups, electron scales, long spoons (mixing), small dishes (scale salt), small bowls (scales, dissolved yeasts), willows/vy frames (second fermentation), small knives (face-cutting), clean wet cloths (fermentation panels)。2
Powdered wheat in electronic scales。3
put a bag of angie yeasts in a bowl and dissolve them with 100 ml water。4
scale 10 g salt。5
120 ml of water, dissolved yeast, salt in turn, mixed with wheat flour, then several times with the remaining water (with water)。6
The mixed wheat flour is taken to the panel with a thin layer of dry wheat flour, which continues to rub its face until it is smooth and spherical。7
It's full of noodles in the noodle bowl, covered with wet, clean cloths, basic fermentation for an hour and 30 minutes。8
It's a comparison of the size of the back of the fermentation。9
At the end of the basic fermentation, the noodles are placed in plastic form on the panel (with thin wheat flour to prevent them from adhesive to the panel)。10
After a smooth spherical shape, the face is placed in a frame of vines or willow basket (this frame breathes through air), covered with a wet clean sheet and re-fermented for two hours。11
At the end of the second fermentation, the face was re-formed, sliced with a knife and placed on the oven paper in the oven tray。12
the bottom of the oven is placed in another empty oven in advance, preheating 230 degrees and 5 minutes. after that, 50 ml of water was poured into the empty dish at the bottom and placed on the second layer (from the bottom up to the second level) in a dish with noodles. fire up and down, 230 degrees, 35 to 40 minutes。13
After the roast, take the bread out and put it on the shelf。14
When the bread is still warm, the bread is cut open to see if there are holes in the air, on the side, and taste。15
It's the first time I've made bread, and it's the bag that looks at the book. It's basically a success for parents and neighbours. Some of the points that need improvement are: one, with a slight increase in water, which leads to a number of wheat flours being filled later; two, with a little longer cooking time, with a little less than 5 to 10 minutes to see it next; and three, with a slight weakening of the noodles, which leads to incomplete cuts。French Bread Make Tips
1. in the absence of two dishes, the water can be brushed on the noodles with a brush before the toast begins. to prevent excessive water loss during baking. what i'm doing today is a high-water noodle, so the noodle is softer. 3. a small package of commercial yeasts, which is largely independent, corresponds to about 500 g of wheat flour. if it's a natural yeast, double the usage。