Cracker bread
By VicentaLakin
Every time I try to make groceries, I'm going to mix a portion of the rice powder with a softer taste. Most of the varieties of wheat flour, which had previously been used only as wheat flour and culinary flour, were likely to make the bread taste very tight and unacceptable to many。
Recipe Recommendations
- wheat flour 300g
- Highland barley powder 100g
- rice flour 100g
Steps for Cracker bread
1
in proportion to the formula, wheat powder, cyanide powder, rice powder and salt are taken and then modulated into dissolved yeast fluid and 320 g of clean water (in several stages)。2
Squeeze to smooth noodles。3
Covered with wet cloths and placed in warm, closed spaces for the first fermentation: 1 hour and 30 minutes。4
At the end of the first fermentation, the noodles were divided into six small ones of equal weight. Cover the wet cloth, 15 minutes。5
Upon completion of the static set-off, each small grouping is formed into an elliptical form, with a certain width to the middle pairs, and constricting the edges. (As several photographs were missed today, please see the steps of making other hammered bread.)6
Tightened edges are down and the face is made of hammers. Covered with wet cloth and start a second fermentation: 1 hour and 15 minutes。7
After the second fermentation, you cut your favorite cut。8
We're going to throw wheat powder. At the same time, the oven is preheated: 230°10 minutes。9
At the end of the preheater, about 50 grams of water (water bathing) are poured into the bottom level of the empty dish, which is loaded with noodles and starts to bake: 230 degrees, 18 minutes。10
When the bread comes out of the oven, the natural cooling is removed。11
The finished chart。12
Slice