Don't rub the oars
By VicentaLakin
free of oatmeal ~ no tweed (250g) and whole wheat powder (50g), replaced with chinese tweed. 240g water mixed with salt 6g, 2g yeast. inverted in the middle band of 300g and mixed in the freezer of the membrane. it was watered from the hands and the noodles were folded three times, and the noodles were not broken. the oven is fermented for 30 minutes, flour is spilled and knives are drawn. it's 200 °c for 20 minutes, 220 °c for 10 minutes, and looks at the color on the surface and adjusts。
Recipe Recommendations
- Medium gluten flour 300g
- water 240g
- salt 6G
- yeast 2g
- salty fragrance
- baking
- several hours
- ordinary
Steps for Don't rub the oars
1
240g water, salted 6g and yeast 2g modulated。
2
Put it in the bar。
3
Smash it up and put the film in the fridge for the night。
4
The hands were watered and the noodles were repeatedly folded three times。
5
Don't break the bubbles。
6
The oven fermented for 30 minutes。
7
Spray flour。
8
Draw a few knives, a little deeper。
9
It's 200°C for 20 minutes, 230°C for 10 minutes, and looks at the color adjustment on the surface。
10
The finished product。
11
The finished product。
12
Cut。