French stick bread
By VicentaLakin
Recipe Recommendations
- bread flour 500 grams
- dry yeast 5 grams
- malt extract 2 grams
- water 320 grams
- salt 10 grams
- sweetening
- roast
- several hours
- ordinary
Steps for French stick bread
1
All the materials were poured into the chef's machine. Slattering to the face of the face is flexible, so it's enough to open the face。
2
Scroll it in smooth noodles。
3
At room temperature of 30 degrees and fermentation of 60 minutes, the surface is turned during the fermentation process. It's twice as big as it used to be。
4
Split the noodles into four pieces。
5
Flows the face to the face, then rolls into a cylindrical column, and grows into bars。
6
Put it in the oven at 30 degrees temperature, 75 degrees humidity per cent and fermentation to 60 minutes。
7
It was fermented with a few knives on its surface, into the oven and baked at 200 degrees for 30 minutes above。
8
Take it out, finished chart