All-Melphald
By VicentaLakin
the most real taste of bread comes back, the crust is hard, the inside wheat is fragrance – french food law provides that the stick can only consist of flour, yeasts, water and salt, and that nothing else can be called a stick, with a change of name. the standard stick, which is 76 cm long and 250 g long, was resurfaced with a five-slash because the oven was not large enough to do only mini。
Recipe Recommendations
- high-gluten flour 180G
- whole wheat flour 70g
- water 165g
- yeast 3g
- salt 3g
Steps for All-Melphald
1
Preparation material. It's better if the bar is baked。
2
180g high-strength flour + 70g wheat flour + 165g water + 3g yeast + 3g salt, placed in a bread machine barrel, and fermentation group procedure (approximately 1 hour and 23 minutes)。
3
Mixing fermentation complete。
4
Division of 3 equals。
5
It's a cow's tongue, it's a roll-up stripe, it's tight。
6
Put it on the grill。
7
Temperature water (approximately 40-50 degrees) is added to the steam pan, the noodles are put in and fermented for about half an hour, which is twice the original size。
8
Dry flour is sifted equally with flour and sharp blades are slashed in three sides of the surface。
9
The oven is preheated and the upper and lower middle tube is about 180 degrees and 25 minutes。
10
Slice, eat