Polish caterpillar bread

By VicentaLakin

Polish caterpillar bread
The Polish bread is still soft for a few days, and it's even more delicious with the casserole. I've written about the Casta sauce, too. You can do it on my home page

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Steps for Polish caterpillar bread

  • 1
    Polish seed is first used to plant all Polish materials in the squares: high-strength flour, warm water, yeast-mixed fermentation. It can also be fermented with freezers。
  • 2
    Room temperature is different, so it doesn't take time to ferment the surface with bubbles, and it's all about hive tissue。
  • 3
    All materials in the main noodle, except butter, including Polish yeast, are placed in the cooking machine ' s mixer drum, with one set of condensation, two tranches with a thick film, one set with butter, one set with a blending, two tranches with a full expansion phase, with a large sheet of thin film, commonly known as gloves。
  • 4
    Put the covered face on the mask and do one within 28 degrees of room temperature. It's about 50-60 minutes. It's about the temperature of your room. Up to 2-2.5 times the size of the flounder, a small hole is inserted in the flounder with a finger sticky flour, which, if it does not shrink, is completed。
  • 5
    Slap it with your hands or slap it with a stick
  • 6
    The fined noodles are moved to the board by dividing the kitchen scales into eight equals, so that the lids are smoothed and the film is awake for half an hour。
  • 7
    The noodles are grown in round shapes with a cane, and the bubbles on both sides are projected with hands, as Poland has a relatively large variety of bubbles, so that the bubbles are drained as clean as possible。
  • 8
    Then they roll up and down. A ham-eating relative can put a ham-eat in a roll。
  • 9
    Put it on the grill and leave a gap in each lasagna。
  • 10
    In an environment of approximately 37 degrees wet, 75 per cent, I put it in the oven, fermented it to about 38 degrees, poured it into hot water at the bottom of the floor, and put it in the oven two times the size of the noodles。
  • 11
    Take off the yeast. It's time to preheat the oven 180 degrees. Then you brush the whole egg fluid on the slab and squeeze it on the casta sauce。
  • 12
    Put the slings in the middle of the oven, put the grill on the bottom, pour hot water, 180 degrees for 15 minutes. If your oven is not evenly heated, you can take it out in 10 minutes and go in one direction, so the bread will be more evenly colored。
  • 13
    When it's out, it's completely cooled and bagged. The smell is particularly strong。
  • 14
    It's really good too
  • 15
    You can cut a knife out of the middle with a crumb of bread, with light cream or with a casta sauce

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