Ingredients

300 grams / 10.7 ounces bread flour

1/2 teaspoon malt extract

1/2 teaspoon yeast

1/2 teaspoon salt

Directions

1. Pour all ingredients in a large mixing bowl, pour some water in the bowl, mix until even and smooth

 

2. Roll up the dough into a ball, set aside to rise for 60 minutes, until doubled in size

 

3. Take out the dough, roll out into a square

 

4. Fold the square many times

 

5. Roll the folded dough into a ball, set aside to rise for another 30 minutes

 

6. Divide the dough into 4 equal pieces

 

7. Roll out each piece into a short rod, cover the doughs with plastic wrap, set aside to rest for 15 minutes

 

8. Roll the doughs to remove air bubbles

 

9. Roll up each dough into a long rod

 

Bread shaping techniques one

10. Put the rolling pin on the top of each long rod shaped dough

 

11. Press down the rolling pin, until deep dent formed

 

12. Cover the dough with plastic wrap, set aside to rise for 15 minutes

 

13. Line the baking pan with parchment paper, take the dough in the baking pan

 

14. Make some gashes in the dough

 

15. Expand the gashes, makes some new gashes in the edges

 

Bread shaping techniques two

16. Roll out the dough into a rectangle, squeeze the dough with yellow mustard sauce

 

17. Put a piece bacon on the yellow mustard sauce

 

18. Fold and pinch the dough lengthwise, until firmed

 

19. Roll the dough into a long rod, set aside to rise for 15 minutes

 

20. Make a deep gash in the center lengthwise

 

Bread shaping techniques three

21. Roll the dough into a long rod, set aside to rise for 15 minutes

 

22. Make some gashes in the center lengthwise

 

23. Put a baking stone in the oven, preheat the oven to 230 °C or 440 °C, toss 2 cups of boiling water in the oven, put the baking pan in the oven, bake for 30 minutes, until golden

 

24. Take out

 

25. Slice, serve

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