Italian bread is a bread that I have always liked. In my eyes, it is like a Chinese cake. It is delicious and healthy, and people don’t feel tired every day. There is not a lot of sugar and oil in the bread, which is very suitable for people's eating habits.
First make a sacramental fruit: Wash the saint fruit and slice it neatly on the baking sheet, sprinkle oil on the saint fruit, and sprinkle with Provencal herbs. Bake at a temperature of 120 degrees for 30 minutes.
Baked sage dried fruit should be preserved as part of the water. If it is baked, it will be black on the final decorated bread. Bake well.
Pour all the materials except the added water into the facet steel, including olive oil, until you can pull out the thick film, slowly add the water to the mixture and slowly stir it into the water. Absorption is changed to fast.
Stir until the thin film can be pulled out to print the fingerprint path.
Place the dough in a cylinder and place it on a baking tray. Cover the plastic wrap and let it stand for 30 minutes at room temperature of 25 degrees.
Divide the dough into 300 g. Place a plastic wrap on the baking tray and let it sit for 3 hours at a low temperature of 3 degrees. Figure ????
Knead the dough into an oval shape of 0.5 cm.
Then mark the location of the good grain on the dough.
Cut the lines of the mark and pull the dough into a leaf shape according to the video. ????
The state is good. Provide for 30 minutes at room temperature 30 degrees humidity 80. (No humidity should be covered with plastic wrap)
Make a good place to put the olive oil on the surface and put on the finished saint dried fruit (when you put the saint dried fruit, you should force it to press down). As shown in the figure, you can poke a few pits in the empty place. Finally, Bake on the surface evenly with Provencal herbs.
Bake at a temperature of 200 degrees at 230 degrees on fire for about 12 minutes. As shown in the picture. The way out is to finish the surface with a layer of olive oil.
1. Olive oil is best to use extra virgin olive oil. 2. When you are shaping, you must sprinkle a lot of flour. You can't let the dough stick to the table.