Rosemary bread

WHAT YOU NEED

Ingredients

Fresh rosemary 8 grams
400 grams of high-quality flour
100 grams of low-fat flour
7 grams of salt
30 grams of white sugar
6 grams of yeast
Olive oil 20 grams
350 grams of water

How TO MADE Rosemary bread

1. Rosemary sliced into small pieces for backup.

2. All ingredients except olive oil are put into a mixing bowl and mixed into a smooth, non-sticky dough.

3. To test whether the dough has been kneaded, olive oil can be added if the membrane can be pulled out.

4. Rub the dough until it slips smoothly, inspect the dough again, and the dough can be easily pulled out of a transparent thin film.

5. Roll the dough, put it in a deep bowl, cover the surface with a clean wet cloth or preservative film, and place it in a warm place to ferment until the dough is twice the size.

6. Remove the dough exhaust, cut 60 grams per piece into a total of nine, roll up in randomly shaped bundles, cover the surface with a clean wet cloth or preservative film, place in a warm place for fermentation.

7. The remaining dough (about 360 grams) is rolled round, sprinkled with anti-stick powder in a vine basket, the face of the dough is placed in the same vine basket, the bottom of the dough is turned upwards, the surface is covered with a clean wet cloth or preservative film, placed in a warm place for fermentation.

8. After fermentation, a fresh rosemary is placed on top of the small meal package.

9. Preheat the oven to 180 degrees and bake the meal for 20 minutes.

10. It is necessary to preheat the dough with a 250 degree preheated stone plate, after the preheating is completed, the fermented dough is folded upside down on the stone plate, the top of the dough is cut with a knife, also put a rosemary, roasted at 215 degrees for 25 minutes.

11.