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Strain the apple yeast water
Mix the bread flour and the salt
You want to make sure all of that flour is hydrated
Cover it and leave it to ferment for 6 - 10 hours. It depends on your local temperature.
Dust your board with flour generously, it is a wet dough to work with
Scrape it out gently. We want it to stay bubbly
Cover it and let it rest for one hour
If the dough gets stuck on the cloth..
Cover it with the lid. We are using an ovenproof casserole dish
1230 °C, top-bottom fire, for 15 minutes, lid off