Rolle country European bread recipe-Chinese Food-best chinese food recipes-cooking food

Rolle country European bread

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This bread is very fragrant with basil leaves. I can smell the smell of basil leaves when I bake it. Because it's a traditional European bread, it will be thick and burnt on the outside. I like the crust of European bread. Because of its crispness, the taste of bread is not the same as that of toast; the taste of European bread is very solid. In addition to its good-looking appearance, black olives also have a special taste. When they are taken out, they must be soaked in water for about 1520 minutes or they will be salty.

Cooking ingredients

whole wheat flour:300G

masurira cheese:moderate amount

shredded peppers with lanterns:a few

cherry tomato:several

black olive:2

Cooking Steps

Step1:Put all materials except olive oil into the bread barrel; start the first 15 minutes and flour procedure.

Step2:After 15 minutes and the end of the pasta procedure, start the second pasta procedure for 33 minutes; then pour in olive oil.

Step3:After the mixing procedure, wait for the first fermentation to twice the size; after fermentation, knead into a circle.

Step4:Put a piece of gauze in a round wristband and sprinkle a little dry low gluten powder on the cloth. Put the dough on the gauze for the second fermentation for about 1 hour.

Step5:Take it out of the bowl after fermentation. Turn it over to the dough surface.

Step6:Remove the excess dry powder on the dough surface and leave a thin layer.

Step7:Put it in the baking tray. Use a knife to cross the surface of the dough or make a scratch you like. Preheat the oven at 220 ℃ and bake in the middle layer for 20 minutes, then turn 180 ℃ and continue to bake for 20 minutes. If the color is fast, cover the surface with tin paper; adjust the oven heat according to the oven of each family.