Turkish bread
By VicentaLakin
The fresh Turkish bread, chewing special fragrances — the smell of olive oil, the smell of chewing honey, it's very delicious。
Recipe Recommendations
- wheat flour 500G
- honey 75g
- olive oil 40g
- water purification 225G
- refined salt 10g
- yeast powder 5g
- raw wheat flour appropriate amount
- qingshui 50g
Steps for Turkish bread
1
500g wheat platinum 10g salt, evenly mixed
2
5g yeast platinum 100g clean water to mix and fully dissolve
3
(b) To pour yeast and olive oil into wheat flour and mix them to fully absorb them
4
225g clean water was poured into wheat flour several times
5
(a) Then join the honey in the not-so-full-formed face of the face, rubbing it in smooth (in the case of liquid honey, with olive oil)
6
(b) The laying of wet cloths on the dough for basic fermentation of one hour
7
At the end of the first fermentation, the noodles were divided into six small groups, which were fermented with micro-wetted cloths in the back of their shapes, for a second fermentation: 2 hours and 15 minutes
8
At the end of the second fermentation, evenly sifted wheat powder with a sift, and then slit his own favorite cut
9
Preheating of ovens: 230 degrees, 10 minutes
10
after preheating, water is poured into an empty dish at the bottom of the oven and placed in an oven that is placed in the noodles and starts to bake: 230 degrees, up and down, 20 minutes
11
When the bread comes out of the oven, the natural cooling is removed。
12
The finished chart。