Fergus
By VicentaLakin
It's a pleasant time for France's southern loaf, Farcas, to rub vanilla and bacon into the fabric, to make it thin like a leaf, to put a knife on it, to bake bread, to have a soft taste, and to taste it with the cold white wine。
Recipe Recommendations
- high-gluten flour 140 grams
- low-gluten flour 60 grams
- water 120 ml
- salt 5 grams
- lemon juice 2.5 ml
- thyme 5 grams
- olive oil 10 ml
- bacon art. 2
- warm water 10 ml
- yeast 5 grams
- sugar 5 grams
Steps for Fergus
1
The centriary is washed clean of the leachate and baked for 10 minutes into the oven at 150 degrees。
2
A MATERIAL IS MIXED IN SMALL PACKAGINGS AND IS STILL PLACED IN MOUSSE FORM。
3
PUT HIGH-BANDED FLOUR, LOW-BANDED FLOUR IN A BAKERY, MIXED WITH LEMONADE AND ACE。
4
Select the "Standface" slot and face for 15 minutes。
5
Add salt, bacon, centipede, and continue rubbing for 15 minutes。
6
Discontinuation of the flour programme and transfer to the fermentation booth for basic fermentation。
7
The noodles were fermented twice as large, and they were squeezed off the bubble with their hands。
8
We'll split the fabric into four parts。
9
An ellipse of 5 mm thick, with a cane, is marked with a leaf pulse knife。
10
Let's pack up and get into the grill。
11
The oven is preheated at 200 degrees, steamed and baked for 15 minutes to show a beautiful bakery that can be painted with olive oil。