Rosemary doesn't rub bread
By VicentaLakin
Now that a lot of people on the Internet are showing bread free, we're following the wind. It's convenient to think of bread free. But it is felt that this kind of bread tends to flatten bread, such as slipper bread, Ciabatta, or Focaccia, and we add a little bit of our own fresh rosemary, which doesn't go too far。
Recipe Recommendations
- high-gluten flour 2 cups
- qingshui 1+1/2 cups
- white sugar 1 tsp
- yeast 1 tsp
- refined salt 1 tsp
- vegetable oil 2 tablespoons
- Three-inch rosemary 1 strain
Steps for Rosemary doesn't rub bread
1
A large bowl of 1 + 1/2 cups, with a warmer hand, a small spoon for yeast and a small spoon for sugar, and evenly mixed。
2
Another big bowl of flour two cups。
3
The water, which is soluble in sugar and yeast, is poured into the flour bowl, with one small spoon of salt and two large spoons of vegetable oil, and mixed with the rough end of the chopstick to even out。
4
Picking a little rosemary about three inches from the garden, chopping it up。
5
Pack the mixed face with a film and give it 60 minutes in a warm environment。
6
When the time came, the entire group was spread over the powdered panel, covered with rosemary on the face, scratched around the side, and repeated several times back and forth, because the grill was not big enough, and I split it into two and baked it with two plates。
7
A layer of vegetable oil or butter on the grill。
8
The noodles are then scratched to the shape of a dish。
9
IT'S PUT IN TWO DISHES, COVERED WITH A THIN FILM, AND COVERED WITH TWO DISHES FOR 30 MINUTES, WITH TIME UP TO 375°F IN THE PREHEAT OVEN, 30 TO 40 MINUTES AFTER PREHEAT, 400°F FOR ABOUT 10 MINUTES, WITH A BOWL OF WATER AT THE BOTTOM OR NEXT TO THE GRILL, AND THE BREAD WILL NOT BE TOO HARD. IN SHORT, IT CAN BE BAKED AGAIN UNTIL THE SOUND OF THE BAKED BREAD COMES UP WITH A BANGING OF THE HAND, WHICH CAN BE USED IN COLD SLICES。Rosemary doesn't rub bread Make Tips
One, I'm not making a formal Focacha, I'm just adding rosemary; two, I'm giving a temperature that is not necessarily accurate for you, because you don't use the dishes, you don't use the same material, you don't use the same size, you don't use the oven, you work with the same temperature, you work with different heat, and you're working with the same heat, and you're about half the time of the roast, you're able to watch whether the bread is baked, and you can knock on the bread if it's “poll” and the English baker likes to describe it as “Hollow”; and four, penwriters are cooking, baked with the spoons, spoons and cups used in any food article, not the spoons and cups that we normally use at home or in the dining room and beverages。