1.
After mixing the ingredients of the old noodles evenly, cover with a damp cloth and ferment for 12 hours at room temperature 20-25 degrees. The fermented old noodles will produce a lot of bubbles.
High-gluten flour, 250 g water, 250 ml yeast, a pinch (note: the yeast in the picture on the left is the next step)
2.
Stir all the ingredients and noodles of the dough evenly, cover with a damp cloth, and ferment for 2 hours at room temperature 20-25 degrees. Remember to never touch the carefully selected sea salt and yeast before mixing.
High-gluten flour, 250g water, 150g yeast, 3g selected sea salt, 12g pesto powder, 10g
3. After successful fermentation, the dough should be twice as large.
4. Pour the dough onto the table and divide it into 2 portions with a spatula. Then fold the dough on the edge 4-5 times to the center. After covering with a damp cloth and plastic wrap, ferment for 1 hour.
5. Put the cake sharpener/cast iron pan into the oven and preheat it to 260°C/475°F.
6. Take out the utensils, pour the dough in, cover the lid/spread tin foil, put it in the oven and bake for 30 minutes, then remove the lid/tin foil and bake for another 10 minutes.
7. Place the baked bread on a shelf and let it cool for a while before eating.
8. Although the proportion of sea salt is small, it definitely plays a finishing touch.
Tips:1. Since the dough is very sticky, it is not recommended to use your hands during kneading. Try to use a silicone spatula to pull the dough.
2. Be sure to give enough powder, especially the process of transferring from the bowl to the chopping board in step 4.
3. Although the proportion of sea salt is small, it definitely plays a finishing touch.
4. Freshly baked bread has a crispy crust and absolutely fluffy and soft inside. Simply paired with black vinegar and olive oil is already delicious. Of course, making sandwiches is definitely a must.
