Himalayan salt bread
By VicentaLakin
The Himalayas Salt Bread, Tokyo Six Woods - The World's Salt Monument, buys a low-profile, pristine, simplistic, succulent, succor
Recipe Recommendations
- wheat flour 400g
- salty fragrance
- roast
- several hours
- ordinary
Steps for Himalayan salt bread
1
The crystals of Himalaya rock salt are powdered with a mixer。
2
Called wheat powder and rock salt, evenly mixed。
3
Call it yeast powder and fresh water to mix and dissolve。
4
Dig a pit of wheat flour and pour it into the yeast so that it can be fully absorbed by flour。
5
on several occasions, 250 g of clean water was added and smoothed to the face。
6
Put the noodles in the basin and cover them with wet cloths for the first fermentation: 2 hours。
7
At the end of the first fermentation, the noodles were divided into six small ones, which remained in place for 15 minutes。
8
When the static is over, six small groups of noodles are formed into hammers. Covered with wet cloths for second fermentation: 1 hour and 30 minutes。
9
at the end of the second fermentation, the barley powder is spread evenly with a sifter; the cut is drawn on the face of the face with a blade, while the oven preheats 230 degrees, 10 minutes; and after the preheat, 50 g water is poured into the bottom empty oven of the oven (outside the formula)。
10
There will be a toast with noodles and baked: 230 degrees, fire up and 20 minutes。
11
When the bread comes out of the oven, the natural cooling is removed。
12
Done
13
Cut the noodles
14
Himalayan rock salt
15
After grinding, the fine white powder is more salty than the daily salt。