Jane O'Bob
By VicentaLakin
Super simple oasis, soft skin, soft interior, low sugar, low heat, especially for daily staples. The formula was adjusted on the basis of the formula for the bread of the Austrian little red bookmaker, a European family with a small hu, using Polish seeds, with two fermentations, reducing the use of sugar and leaving no dried nuts. Wheat is thick and healthy
Recipe Recommendations
- high-gluten flour 100g
- qingshui 100ml
- sugar-tolerant dry yeast 1g
- white granulated sugar 10g
- salt 10g
- yeast 6G
- olive oil 50ML
Steps for Jane O'Bob
1
The Polish species are prepared for 20-30 minutes of warm fermentation in the chamber after mixing of raw materials, and for 17 hours or more of cooling in the refrigerator when small bubbles appear, not exceeding 72 hours。
2
The Polish species and the main pasta raw materials were placed in the bakery and the face procedure was 30 minutes. The water can stay some. Adjustments are based on different flour intakes。
3
And 20 minutes of face status。
4
And a 30-minute state。
5
It's twice as big as it wakes up. Just stick your finger and don't back off. A little more time is needed for the facial status in the figure。
6
Take out the dough and make a little plastic. On the grill, baked paper and put the noodles in. 25-30 degrees awake for about 40 minutes。
7
Wake up and get some flour. The oven preheats 190 degrees。
8
Cut。
9
It's in the middle of the oven. It's in the oven with a bowl of water. It's 190 degrees, 45 minutes. The steam and the hot wind make the skin softer. Add tin paper after satisfactory colour。
10
The finished product。
11
The finished product。晾至手温，切片食用，气孔比较丰富，口感非常松软，散发着橄榄油的香气，好吃极了～
12
Another time