WHAT YOU NEED

Ingredients

Yeast: 50 grams of natural yeast
75 grams of wheat flour
85 grams of water
Main dough: 400 grams of medium-strength flour
460 grams of water
7 grams of salt
4 grams of white sugar
Olive oil 63 grams
Fresh or dried rosemary in moderation
Decorated with coarse sea salt in moderation

How TO MADE The Bible of Bread - Natural Yeast of the Rosemary

Steps 1 to 4

1. It takes about 5-8 hours to ferment at room temperature, the hair is fully expanded, there are many small bubbles on the surface, put in the refrigerator overnight.

2. Middle flour 400g + water 460g + yeast head, first add water gradually to the middle of the flour stirring with chopsticks, roughly turn to the cookware when the dough is done, use the dough head, start the cookware 3-4 steps (medium high speed), stop the machine and let the dough stand for 30min.

3. The process is repeated several times, during the shutdown you can use your fingers to test the firmness of the dough, when you slide the dough with your fingers you can clearly feel the elasticity, then add salt 7g + sugar 4g + fast yeast powder 2g, start the cooking machine again 3g dough, let the added material be mixed completely into the dough.

4. The dough begins to change, gradually forming a dough, separating from the cylinder wall and wrapped in a paddle-shaped head.

Steps 5 to 8

5. The dough becomes shiny, smooth, extremely elastic, and the dough is finished.

6. The dough is covered with a lid or a preservative, and the dough enters the initial fermentation at room temperature.

7. Although it's dough, it's dough that can be picked up by hand.

8. When the initial cooking is about to be completed, the dough surface has many large bubbles.

Steps 9 to 12

9. While waiting for fermentation, prepare a baking tray (35 cm x 25 cm) and apply olive oil evenly in the baking tray.

10. When the dough is fermented, the volume is at least doubled, the dough is poured into the baking tray, the dough is still feeling the full firmness of the dough when the dough is poured into the baking tray, gently push the dough with the fingers stained with oil, so that it extends to cover the baking tray, if the dough is still very strong, it is not appropriate to open, let the dough rest for 10 minutes and open again.

11. Push the dough quickly and gently, trying to keep the bubbles in the dough as much as possible.

12. The lid is covered with another baking tray (if a preservative film is used, it is necessary to oil the preservative film evenly so that the dough does not stick to the preservative film when opened) and is prepared for final fermentation.

13. The dough is doubled again, and the fermentation is complete.

14. Finally, the fermentation is completed, and the dough is evenly spread with fresh rosemary leaves and a moderate amount of coarse-grained sea salt.

15. Add the leftover olive oil, insert the dough with your fingers, press a uniform hole in the surface of the dough, and when you insert the dough with your fingers, you can feel the large bubbles of air filling the inside of the dough, which make the dough light as a cloud.

16. The oven is heated to 250 degrees, preheated 1 hour in advance, the baking tray is placed in the lower layer of the oven, baked for 40 minutes, when the surface of the bread is colored, cover the tin paper to avoid baking paste.

17. The crispy outer skin, the soft inside.

18.