Slippers bread
By VicentaLakin
It's an Italian loaf. Its water content is said to be as high as 90%. Except for the last step, there's no need to use a toaster, which is basically a zero-difficult oatmeal. I've always hated softy animals, but strangely, slipper bread is a softie when it lasts in shape, but I don't think I'm sick
Recipe Recommendations
- medium-gluten flour 250 grams
- warm water
- salt 6 grams
- Live yeast particles 5 grams
- green olive 15 capsules
- garlic 4 capsules
- olive oil 30ML
Steps for Slippers bread
1
The garlic is shredded, the olives are sliced
2
250 grams of condensed flour, 6 grams of salt, 5 grams of yeast and garlic olive shredded together ... with warm water (185 to 195 grams adjusted for flour intake)
3
Make it evenly wet with a wooden spoon.
4
take another clean noodle basin. add 30 ml of olive oil to the bottom.
5
Put the noodle in the olive oil basin with a wooden spoon. There's no need to mix.
6
When you're about an hour away, you're about a minute away with a wooden spoon.
7
Repeat step six three times, i.e. the total fermentation time of the noodle is about three and a half hours to four hours. The noodle is three times to four times larger, and the surface is very clear enough to see a big bubble.
8
Put a lot of flour on it and pour it into the flour pile
9
When the face is covered with flour, it is cut in half, hand-to-hand to form two small rectangles.
10
The sizes of the holes and the sizes of the holes are the cause of the flaccid flavour of Bata's slipper bread