Garlic salt bread
By VicentaLakin
Today's bread is healthy and simple, and I've made a handful of it. This bread, which is not a soft and fragrance version, is one of the types that chews more and more, and the greatest advantage is the short operation time, which is very tempting for the staff member to come home from work and start the oven, which will soon fill the room with a smell of fresh bread。
Recipe Recommendations
- Jinxiang high-gluten flour 250g
- salt 3g
- instant dry yeast 3g
- water 130g
- olive oil 25g
- garlic cloves of 5
- fresh rosemary
Steps for Garlic salt bread
1
The pasta is extended to the face of the band using the after-oil method and fermented in the fermentation of the filament in the basin cap。
2
It is fermented when it is sent to 2-2.5 times the size of the original。
3
fresh rosemary wash dry and shredded with garlic slices in 10 g olive oil。
4
The fermented pasta removes the exhaust and then folds into squares, covering the membranes for 15 minutes。
5
THE LOOSE PASTA IS FORMED INTO A RECTANGULAR FORM OF ABOUT 1.5 CM THICK。
6
The surface was painted with the olive oil of step 3, and a little salt was spread evenly。
7
Pressing small pits on bread with a finger, the garlic in step 3 was placed in a puddle and the warm and wet place was put into the final fermentation。
8
When sent 1.5 times the size of the original, it is sufficient to roast in a preheated oven of 180 for about 15-20 minutes。Garlic salt bread Make Tips
1. Since the water absorption rate of flour varies, please adjust the amount of water accordingly.
2. Once the bread has browned to your satisfaction, cover it with aluminum foil immediately until baking is complete.
3. If you don't have fresh rosemary, you can use dried rosemary instead; if you have neither, you can also leave it out.