condiments

375g of high-gluten flour and 250g of natural yeast (100% water-flour ratio).

Salt 6g warm water 150g or so.

A tablespoon of olive oil and black olives (67g).

Bacon 67g rosemary (fresh) a little.

Steps of Vanilla Bread in Provence

1.？ Mix natural yeast, high-gluten flour, salt, warm water and olive oil, and stir well.

2.？ Make a non-sticky dough (I use the chef's machine or knead the dough by hand), cover it with plastic wrap and ferment for 2-3 hours until the dough doubles in size. It's summer now, and the fermentation is very fast. It takes 6 hours in winter.

3.？ Fold for 3-4 times in the fermentation process, and adopt the European bag folding method.

4.？ Black olive, bacon, rosemary.

5.？ cut up

6.？ Evenly knead into fermented dough and refrigerate overnight.

7.？ Take out, exhaust, and divide into three equal parts.

8.？ Add some dry powder, roll the dough into a big triangle, put it on baking paper, cut it with a knife at will, then widen and fix the incision with your fingers, and continue fermentation 1 hour. (The oven and slate are preheated to 250 degrees at the same time, about 1 hour)

9.？ After preheating, heat water to the bottom baking tray to steam.

10.？ Bake for about 20 minutes until the bread turns golden brown.

skill

Of course, the shape of "blade" is the most traditional and common bread shape, but as long as we follow the purpose of increasing surface area, we can give full play to our creativity and make our favorite shapes and cuts.