♪ Tie bread ♪
By VicentaLakin
Recipe Recommendations
- wheat flour 250g
- water purification 175g
- refined salt 10g
- yeast powder 5g
- raw wheat flour small amount
- water
Steps for ♪ Tie bread ♪
1
Scales water and wheat flour on the table。
2
Spray water is added to wheat flour, which is mixed into thin flour. Covered with wet cloth and pre-fermentation: one hour。
3
Scale yeast powder and dissolve with clean water。4
At the end of the first fermentation, salt is added and the yeast drops into the flour, rubbing into a smooth pasta, with a wet cloth and first fermentation: 1 hour and 30 minutes。
5
At the end of the first fermentation, the noodles were split into two noodles, which were set to stand for 30 minutes。
6
At the end of the static, each lasagna grows its tongue。
7
First, two thirds of the noodles will be folded to the middle。
8
A further third will be in the middle。
9
When the noodles are folded, press the edge with your finger。
10
It's made into a hammer。
11
Once again, the face is flattened and in a long circle。
12
The face group is seen in three segments, moving from both ends of the face group to the middle roll, with a small “close”。
13
My waist is a little short. It should be a little longer. Once the plastics are completed, a wet cloth is laid for a second fermentation: 1 hour and 30 minutes。
14
The oven is preheated 10 minutes in advance: 230 degrees, up and down. At the same time, the sifting net spreads raw wheat flour。
15
the empty oven at the bottom of the oven was poured into approximately 50 g of water (water bathing) and placed in a dish with noodles, starting to bake: 230 degrees, up and down, 20 minutes。
16
When the bread comes out of the oven, the natural cooling is removed。