This bread roll is also the same as the Farine from the mountain. Without the cheese, the Death Star adds another ricotta. The basic formula was originally written in a piece of rye natural fermented fig walnut goat cheese rolls (https://www.xiachufang.com/recipe/100469969/), which was verified by several food gods, compared to expensive/salty The sturdy mountain is absolutely necessary for a separate building.
Add water, high-powder, natural yeast in the large bowl, and add salt with a spatula until no dry powder. (See Tip 2.)
After mixing the dough, cover the plastic wrap for 20 minutes, stir for 1 minute, cover the plastic wrap for 20 minutes, stir for another 1 minute, and cover the cling film for the first fermentation. (The figure shows the dough state after the initial mixing and before the hair. It can be seen that the previously sticky dough has been smoothed after two soaks.)
After the dough is doubled, the powder is dusted on the operation table, and the dough is dusted on the surface and around the dough. The dough is taken out with a spatula. After slightly exhausting and stretching, the upper, lower, left and right sides are folded inward, turned over, and bottomed. Tight, cover the plastic wrap for the second fermentation. (The picture shows the dough after the hair and the folded dough.) (For dusting, see Tip 4.)
After the second fermentation (about 2 hours), the dough is about twice the size before. The dough was taken out, divided into two doughs, rounded, and the plastic wrap was again awake for about 1 hour.
Artichokes, dried tomatoes and ricotta are chopped and mixed separately. (If the artichoke and dried tomato are too much oil, use kitchen paper to avoid the large amount of oil spilling during the baking process.) The dough after the proofing is slightly exhausted, and the rectangle has a width ratio of about 3:1. For the dough, evenly spread the mixed filling in the center, roll up the dough, and gently press the joint to seal.
With the seal facing down, cut the strip of step 5 into 5 equal parts. It is recommended that the length of the slit be less than the length of the upper and lower sides. (Because the dough will continue to swell during the third fermentation, the cut will make the finished product roughly square, rather than a large knife-cut head.) The cover wrap is subjected to a third fermentation. (The picture shows the roll in front of the three hairs and three hairs.) (See Tip 5.)
The oven is preheated to 220 degrees. After the third fermentation is completed (about 1-2 hours), bake in the oven for about 25 minutes until the surface is golden. (For water spray, see Tip 6.)
1 If there is no natural yeast, it can be replaced with 2.5 grams of dry yeast, and another 17 grams of powder, 17 grams of water. In the season when the room temperature is low, if you use natural yeast, you can add about 1 gram of fresh yeast or dry yeast to shorten the fermentation time and control the acidity. 2 If you use your own ricotta (see Tip 3), replace the remaining whey with a portion of the water. The recommended dosage is 25 grams. Since the whey itself contains salt, the amount of salt in the dough can be reduced by 1 gram. 3 Quickly prepare ricotta: Heat 1 liter of whole milk to 93 degrees Celsius, add 1/2 teaspoon of salt, stir with chopsticks for a few times, add 45 grams of lemon juice and continue stirring for about 30 seconds, let stand 10 minutes or more, put the filter on the egg pot, put the gauze inside the filter, pour the milk into the milk, let stand for about 20 minutes, pick up the whey and squeeze the excess whey at the four corners of the gauze to get the ricotta cheese. 4 If you feel that the method of tarnishing the table is more suitable for you, you can also do not dust. However, after countless scientific researches, I found that the French are determined not to use the method of smearing oil. In addition, the surface of the dough made by dusting has a natural residual trace dry powder, which is not required to be dusted as a decoration before being put into the oven. 5 Fermentation can be carried out in the oven to avoid the problem of cling film and dough sticking when three rounds. Or you can use my earthwork: each baking paper with a stuffing dough, and a rice bowl at room temperature for fermentation. IKEA's flat transparent large finishing box is also a practical fermentation tool. The baking tray preheating oven is started about 20 minutes before the end of the fermentation. After the preheating is completed, the dough is transferred to the baking tray with a kitchen knife or dough divider. This bread, due to the internal filling of the filling, the step of pre-heating the baking tray is also less affected. In addition, it is not recommended to preheat the slate. For the household oven, the four words: not worth the candle. 6 About water spray: Put a shallow metal plate on the bottom of the oven before preheating. After the preheating is completed, pour a cup of boiling water into the plate, close the door for 10 seconds and then bake the dough. The result of eliminating this step is that the surface of the bread will be dull. However, after this step of the household oven, the temperature will drop suddenly, and the probability of affecting the finished tissue is extremely high. A popular replacement method is to spray directly without watering. After baking, use a watering can to spray water into the oven (do not spray directly on the surface of the bread). After closing the door for about 1 minute, it will also form a natural luster. This step is called Dorer, that is, "make the golden light".