Italian yeast, Chambata
By VicentaLakin
Chambata is a classic Italian bread: it can be divided into oily and oilless. I'm using the oil-free Chambata on Italian yeast hair. The fermented loaf of sandal bread is fragrance and very good and healthy。
Recipe Recommendations
- high-gluten flour 100 grams
- qingshui 60 grams
- fresh yeast 2 grams
Steps for Italian yeast, Chambata
1
Various materials are mixed (except yeast, sea salt)。
2
This can be done with scratching shovels to dry-free powder (40 minutes of cooling of refrigerators for hydrolysis in order to form a noodle)。
3
A good yeast is very long enough to pull out a transparent film。
4
Tore the yeast into the main lasagna, adding sea salt and subsequent water, and fully integrating the yeast, sea salt and clean water in the right hand by fishing face。
5
You can pull out transparent gloves。
6
The noodles were then placed in a plastic box for the first fermentation。
7
It is then folded every 40 minutes (four times)。
8
After four folds, the fermenters were placed in the refrigerator for 12 hours。
9
The following day, the fermentation box was removed and the lid opened, and the face of the face was filled with a lot of bubbles。
10
It's full of bubbles on the panel, and the network structure is very clear。
11
The shaving board splits the slurry-like face into six pieces。
12
Six small fermenters (approximately 40 minutes) were fermented for the second time after the plasticization。
13
The above-fired 250°C preheat oven, with one on the base grilled online, one with open water added to the tablet for steam, and 10 minutes for the preheat oven。
14
Put the grill in the oven for 30 minutes。
15
Producing maps (intra-chabata contours)。