Torn bread
By VicentaLakin
Recipe Recommendations
- wheat flour 500G
- refined salt 10g
Steps for Torn bread
1
the weight of 500 g wheat powder and 10 g salt is placed in the basin, which digs out a deep nest, pours into half the water and mixs。
2
called 4g yeast powder and added 100g clean water to mix and dissolve。
3
The remaining water purification and yeast fluids are poured into [1] and the water is continuously mixed until it is fully absorbed by flour。
4
Keep rubbing your face until it's smooth. Covered with wet cloths, the base fermentation began in an hour and 30 minutes。
5
When the fermentation is completed, the noodles are divided into 3 equals, and they are then ploughed into a ball and slightly stretch。
6
Cover it with a wet sheet, 30 minutes still。
7
The face of the face is flattened gently with the palm of the hand, the long side is folded by one third inwardly, and the finger is pressed。
8
The other side of the noodles was also folded internally by more than one third and pressed with their fingers。
9
Then the edges were folded, and the seams were folded。
10
Hands roll in the face, and it's a long stick. 20 minutes。
11
Spray a layer of powder on the surface of the dough. In the middle of the noodles, a cane was used to crush the dent。
12
The condos on both sides of the dent are again brought together to centre and pressed。
13
Squeeze both ends of the noodles and twist them into plaza。
14
In an oven with paper in the oven, the noodles are placed on a wet cloth, starting with a second fermentation of 1 hour and 30 minutes。
15
Put one hot bowl or another grill on the bottom of the oven. Preheat the oven to 230 degrees。
16
The noodles are placed in the oven and 50 ml of water (other than the formula) is poured into an earlier preheated bowl or dish. Baking for 20 minutes。
17
When the bread comes out, it cools。