condiments

230 grams of high gluten flour

condiments

cake flour

1 15g

Grain flour

40 grams

condiment

salt

3 grams

White granulated sugar

20 grams

Yeast (dry)

3 grams

water

230 grams

butter

12g

The practice of country bread

1. Stir all materials except butter and yeast evenly and knead them into 7-8% gluten. Add butter and knead the yeast into a complete state.

2. Put the rounded dough into a pot, cover it with plastic wrap, ferment it for 2-2.5 times at room temperature, divide it into 120g dough, relax it for 10- 15 minutes after it is rounded and vented, roll it into ox tongue with a rolling pin, roll it into olive shape from top to bottom, and put it into a baking tray.

3. When the secondary fermentation is about 2 times larger, preheat the oven to 230 degrees, sieve the flour, turn on the The Lancet, spray water in the oven, put the middle layer into the baking tray, spray water at 230 degrees again 1 min, and bake for 15- 16 min.

4. Make some white sauce first: diced onion, a little butter, flour, chopped black pepper, a little salt and a little warm water to make a paste (this is probably the earliest Klimt in legend).

5. The country bread is cut into pieces with a thickness of about 1CM, in groups of two, and the middle is not cut.

6. Spread the sauce and clamp the square legs

7. Spread the sauce on it, sprinkle with shredded cheese and a little chives (I baked it myself,

8.200 degrees 15- 16 minutes