Rosemary Italian Spice Bread
1.
All ingredients except dried rosemary and cheese powder are whipped with a chef machine until a transparent, uniform and elastic film appears. Spheronization, the first fermentation
2.
The first fermentation takes about 1 hour, and it is enough to ferment at room temperature in Beijing now. After the fermentation is completed, the dough is about 3 times as big. Dip a hole in the middle of the dough with your fingers in the flour and do not shrink, which means that the fermentation is complete.
3.
The dough weighs 881g. I divide it into 10 equal portions, 88g each, round it, and place it on the chopping board and let it sit for 30 minutes. Remember to use a timer, remember to cover the plastic wrap, and remember to close the mouth down.
4.
After the rest is over, knead the dough again to remove the air from the dough, round, flatten it, and place it on the baking tray. Squeeze it with your hands, not roll it with a rolling pin, just pat it hard.
5.
Olive oil on the surface of the dough
6.
Sprinkle with rosemary. My rosemary is fresh and roasted at 120° for half an hour.
7.
I used chopsticks to poke a few holes on the surface of the bread. I was a little too careful. I was afraid that I might puncture the dough. In fact, I should puncture it. Then sprinkle with cheese powder
8.
Increase the heat to 250° and lower the heat to 220° for 15 minutes. The coloring is not bad. It is just that a few breads stick together after they are swollen. They are gently pulled apart while it is hot. There is a very thin wire drawing, which will not damage the epidermis.
9.
Transfer to grilling net and let cool. Store it in a fresh-keeping bag after it has cooled thoroughly. The extra can be frozen in the freezer compartment of the refrigerator. When you eat it, you don’t need to thaw it. It can be baked directly in the oven and it is as delicious as freshly baked.
10.
The next morning, one was baked in the oven for breakfast. Store at room temperature, bake at 100° for 2 minutes, it’s ok
11.
Look at the organization inside
12.
Look at the softness
Tips:
1. Adding low-gluten flour is to reduce the gluten of flour, if you use medium-gluten flour, you don't need to add it
2. The yeast content is a bit more than toast bread or sweet bread, I think it is because there is no sugar.
