Italian slipper bread
By VicentaLakin
Recipe Recommendations
- high-gluten flour 400 grams
- low-gluten flour 100 grams
- yeast 3 grams
- sea salt 5 grams
- qingshui 440 grams
Steps for Italian slipper bread
1
For the first time, the yeast, flour and part of the water are mixed by hand-painted (out of 5 waters) into thicker gloves。
2
The second addition fully integrates the noodles with the fresh water and removes a transparent membrane. This process has not been sufficiently robust。
3
For the third time, fresh water was added in order to fully integrate the noodles with the water。
4
For the fourth time, fresh water has been added to make the pasta and water-integrated rears transparent。
5
For the fourth time, fresh water has been added, and the pasta has become softer and more transparent than before, following its integration with water。
6
For the fifth time, water has been added to the water, so that it may be able to combine with the water to pull out a long face。
7
Move soft, mud-like noodles into plastic boxes for basic fermentation。
8
Collapse the face every 30 minutes and fold it four times (the folding will fill the face with a lot of air and leave many holes in the inside of Chambata bread)。
9
When the folding surface is over, a layer of powder is placed on the board, with a soft, muddy face on top of the flour, and the surface is also covered with powder。
10
The shape is square。
11
Blank (four equals)。
12
Three folds of each split noodle are placed on the fermentation sheet for 30 minutes。
13
A 200°C preheat oven (made of steam with water added to the tablet)。
14
Zhabata baked in the oven for 30 minutes。
15
The finished chart。