Shabata bread

By VicentaLakin

Shabata bread
Shebata calls it slipper bread. It's a piece of Italian bread with brilliance, fragrance, moist interior, not greasy, and chewing on addictive oars. The internal air hole is attractive and suitable for making sandwiches or for eating together with soup. The surface contains a large amount of water, so it needs to be used to operate the flour。

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Steps for Shabata bread

  • 1
    First liquid seed: yeast dissolved in water
  • 2
    Add Flour
  • 3
    Make it even with chopsticks
  • 4
    Cover up the film, room warm fermentation in 60 minutes, freeze fermentation in 16 hours
  • 5
    Put liquid, water, oil in the mixer of the chef's machine. Lee
  • 6
    Add Salt
  • 7
    Add Flour和酵母
  • 8
    IT'S EVENLY BALANCED WITH THE DONGING C08 CHEF
  • 9
    Put it on the flour board
  • 10
    Fold it every 30 minutes, three times
  • 11
    Keep fermenting on the board
  • 12
    Split the dough into two, and ferment it for the final fermentation on the non-fatable sheet of flour
  • 13
    PUT IT IN THE BOTTOM FLOOR OF THE EASTINGER K40C OVEN, WHICH IS PREHEATED TO 230 DEGREES
  • 14
    It's got a beautiful air hole in it, and it's fragrance

    • Shabata bread Make Tips

    The ovens have different tempers. The temperature is for reference

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