Fist bread
By VicentaLakin
I've tried the formula a few times, mainly soft inside the external pretzel. A lot of gas。
Recipe Recommendations
- flour 450 grams
- warm water 340 grams
- salt 8 grams
- yeast 3 grams
- salty fragrance
- roast
- several hours
- senior
Steps for Fist bread
1
The flour is mixed in salt and the yeast melts into the flour with warm water, rubs it simply and covers it with a protective film for 30 minutes。
2
In 30 minutes, the noodles will be rubbed to as smooth as possible and covered with protective membranes awaiting fermentation。
3
In about an hour and a half, the pasta is twice the size of the original。
4
Put some dry flour on the panel。
5
Put the noodles on top and rub them out。
6
Split equally into four equals。
7
Scattered into a smooth face, facing up, covering the film for 30 minutes。
8
Take a noodle, face down, flattened, and rubbing a noodle from one side to the other。
9
Scratch, depending on the length of the oven, and as long as possible, and fermented with a shampoo on the grill。
10
The oven has a maximum temperature preheated, waiting for an hour or so, the face of the cone is again more than 1.5 times the size of the original, and is placed in the oven for 12-15 minutes, and if the oven does not have a steam function, a tray is placed on the lower level of the oven to open the water。
11
The finished chart。