#the 4th Baking Contest and is Love to Eat Festival# Artisanal Italian Bread in The Process of Baking

Name: #the 4th Baking Contest and is Love to Eat Festival# Artisanal Italian Bread in The Process of Baking
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 370ml warm water; 35g yeast

by Charlie's private kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Today, on a whim, I baked an Italian bread (focaccia). There is no detailed record of the steps, take a good photo next time and send it again. thank you all"

Ingredients

500g Flour
370ml Warm Water
35g Yeast

#the 4th Baking Contest and is Love to Eat Festival# Artisanal Italian Bread in The Process of Baking

1. For the dough, I use fresh yeast. If there is no fresh, dry yeast is fine. Yeast: flour, 7g:500g

2. Rinse the yeast away with warm water. Note that it is warm water, which is about the same as body temperature, and it does not feel hot to the touch. You can also add a small amount of sugar when flushing the yeast to help the growth of the yeast.

3. Mix the yeast water and flour thoroughly and knead the dough. At this time, the noodles will be very thin and sticky. When kneading the noodles, it is recommended to stick some dry noodles on your hands.

4. Make dough

5. Feed

6. Remake

7. Heat up and down, 220 degrees, bake for 20 minutes.