Esovas
By VicentaLakin
FOUGASSEALX Olse Esovas bread, made of olive oil and spices, has been prevalent in the south-east of France for more than a century, making bread from old pasta is easier to store for days, with a fragrance and a taste of bread salt to attract to your stomach。
Recipe Recommendations
- Old dough 200g
- high-gluten flour 350g
- water 200ml
- dry alcohol mother 4g
- whole wheat flour 50g
- olive oil 1.5 tablespoons
- salt 10g
- Essos several
- olive several
Steps for Esovas
1
Put the main material in the toaster for a second 15 minutes and face
2
I MADE EIGHT BREADS ON 100 G
3
The first 20 minutes of decompression of the stairwell growing into the square
4
It's cut in the middle, with an olive oil on the surface
5
I mixed up some dry spices, such as beryllium, cinnamon, roller, two of which I used olive strips on the surface for a second olgen one hour, 20 minutes
6
The oven is hot for 10 minutes, and the bottom bowls of water