Cooking Steps

1. 

   Step1:Hazelnut mushroo

2. 

   Step2:Wash, cut, warm hai

3. 

   Step3:Refrigerate the mushrooms with water until they are frozen. Continue to add ice water. Make the weight of ice water and mushrooms 375 grams. Add the flour. Stir to form a ball. Knead by hand. Refrigerate and soak overnight. 8 to 12 hours.

4. 

   Step4:Add salt and rye natural yeast. Knead evenly. It doesn't matter if it's not uniform just after mixing. It will be completely uniform in the following folding process.

5. 

   Step5:Cover fermentation at room temperature (25C) for 3 hours. Fold at 30.60.90.120.150 minutes (the method of folding quilts in European bags. The whole dough is gathered from the edge to the center). 5 times in total. The dough is very sticky and wet. Adjust the number of folds according to the texture of your dough. The dough will grow a little. But it's not twice as big. Continue to refrigerate for 24 hours.

6. 

   Step6:When the dough is taken out, it will rise to twice the original size. If it doesn't rise so much, put it at room temperature and continue to ferment to about twice the original size. There will be many bubbles in the dough. It is necessary to decide whether to continue the fermentation at room temperature and how long it will last according to the dough condition. According to my ferment species, room temperature, refrigerator temperature and other factors, generally after the dough is taken out and refrigerated, it needs room temperature fermentation for about 1 to 2 hours, but it can't be generalized.

7. 

   Step7:Divide into 4 parts of 230g dough. Round and relax for 40 minute

8. 

   Step8:Take three dough and shape them into sticks. Put them on the baking tray and ferment for about 40 minutes. Press your fingers and slowly bounce back a part. The baking paper in the middle should arch up the dough. Wait for the second engine to finish. Cut the bag.

9. 

   Step9:A dough rolled into a thin bottom pizza (see the Iberian ham pizza recipe for details

10. 

    Step10:At the same time, preheat the oven with the slate and the baking tray to 250 degrees. It will take about 40 minutes to 1 hour. The slate with large heat capacity will take a long time to reach the preset temperature. Pour some boiling water into the pan. Close the door. Take the dough. Open the door. Transfer the baking paper to the slate. Pour another cup of hot water into the baking pan with water under. Close the door. Bake at 230 degrees. Bake for 10 minutes. Remove baking paper and water pan. Bake for another 15 minutes or so until dark.

11. 

    Step11:Baked staf

12. 

    Step12:It's a full-bodied hazelnut mushroom with full grain and full storehous