Ovenet
By VicentaLakin
The Ovenet bread is a specialty of Contar, Ovne, France, which is characterized by thick skin, long-term preservation, salted cheese, mainly with imported wheat flour, softed flour, so the production process controls the softness of the noodles.
Recipe Recommendations
- high-gluten flour 50g
- rye flour 185g
- dry yeast 2.5G
- salt 4g
- water 140g
- fermented old dough 80g
Steps for Ovenet
1
With bread and noodles, the whole process becomes relatively simple, and the machine begins instead of the artificial age
2
No butter, so it's 15 minutes to get out of the face, and it's five minutes for the wrestlers to move on.
3
In two groups, relax for 15 minutes and continue the fermentation for a second hour and 45 minutes
4
The fermentation is over, the oven is preheated 5 minutes, 220 degrees, 40 minutes, and a bowl of water is on the bottom
5
I couldn't finish it that day, and the next day I made the bread with garlic cheese or put it in garlic, black pepper and salt, choosing to bake for five minutes, and the oven at 180 degrees
6
Black wheat and garlic mixed with fragrance, healthy bread for everyone