1, rosemary Italian spice bread. Ingredients: high flour 250G, rosemary, water 125G, salt 2.5G, yeast 4G, milk 38G, olive oil 25G, parmesan cheese 5g. Pour water, flour, salt, yeast and milk into the blender. Add olive oil and stir slowly for 2 minutes and quickly for 4 minutes. Knead to the expansion stage and carry out basic fermentation. Divide the dough into dough weighing 65G each, round it, trim the shape, squeeze out big bubbles from it, cover it with plastic wrap and let it stand for 30 minutes. Take out the dough and knead it with your palm. Put the dough face down on the baking tray and pat it from top to bottom for the second fermentation. After fermentation, spread olive oil on the surface, sprinkle rosemary, and poke holes in the dough with chopsticks and other tools. Sprinkle with Parmesan cheese (more salty) and bake at 220 degrees 10 minute.

2. Italian spice bread. Materials: natural yeast of rye 200g (100% water/flour ratio), natural yeast of whole wheat 200g, Italian comprehensive flavor15g, high-gluten flour 500g, whole wheat flour 200g, natural yeast of grape 200g, salt18g, water about 300g, rye. Stir all the materials together until the dough surface is smooth and elastic, ferment at room temperature of 25℃ for 60 minutes, ferment for 40 minutes after turning over half, and ferment to about 2 times the original volume. Sprinkle rye flour on the vine bowl. Divide the dough into 550 grams. Roll the dough into a circle, put it in a rattan bowl, mouth up, and ferment until the rattan bowl is 8 minutes full. After the fermentation is finished, pour it on a shovel, cut a knife edge, put it into ice cubes, and bake it in the oven at 220℃ for about 35 minutes.

3. Esovas Spice Bread. Ingredients: bread flour (or high gluten) 133g, high activity and low sugar tolerance dry yeast 1.3g, salt 3g, water 67ml, a teaspoon of olive oil, thyme, cinnamon, basil and other spices. Knead the fermented dough until it is smooth, ferment it at room temperature 1 hour, and then transfer it to the refrigerator for 24 hours. After taking out, tear the small pieces and the material 1234 into dough, and ferment at 28℃ 1 hour for 30 minutes (the oven has fermentation function. Put a cup of hot water in the oven and cover it with a slightly wet cloth at room temperature. Take out the dough, divide it into 2 pieces, dust it on the console, roll it into squares, cover it and let it stand for 20 minutes. Squeeze the air out of your palm and roll the rolling pin into a rectangle. Grease the baking tray, put the dough in, and pull three holes in the middle to widen the dough and prevent obvious cracks in the holes after baking. Dip in olive oil and sprinkle with spices. Ferment in the oven at 42℃ 1 hour 15 minutes, or make it twice as large at room temperature, preheat it at 230 degrees, and bake it in a bowl of water for about 18 minutes to 20 minutes.