源自於"Original flavor 原味"
書裡的一個簡單的recipe
材料：
A. 主麵團 (dough ingredients)
高筋麵粉 (bakers flour) 250g
全麥麵粉 (wholemeal flour) 50g
速發乾酵母 (instant yeast) 1/2t
細砂糖 (castor sugar) 16g
鹽 (salt) 1/2t
羅勒橄欖油 (olive oil) 30g
乾香料 (e.g, parsley, chives .. etc)
冷水 (cold water) 190 cc
Fillings: bacon 80g dark olives 60g
Method:
1/ chop bacon and olives and preheat oven 180c
2/mix all the dough ingredients (reserve 30ml of liquid after forming the dough shape)
3/ kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)
4/add chopped bacon and olives into the dough mix and incorporate well.
5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)
6/after 1st fermentation dust work bench with bakers flour and take out the dough.
7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.
8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm.
9/cut the dough with dough cutter into 1.5cm width strip.
10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.
11/ bake @ 180c for 16~18minute. until golden brown color.
12/ place the bread on cooling rack for it to cool.
書裡的一個簡單的recipe
材料：
A. 主麵團 (dough ingredients)
Fillings: bacon 80g dark olives 60g
Method:
1/ chop bacon and olives and preheat oven 180c
2/mix all the dough ingredients (reserve 30ml of liquid after forming the dough shape)
3/ kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)
4/add chopped bacon and olives into the dough mix and incorporate well.
5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)
6/after 1st fermentation dust work bench with bakers flour and take out the dough.
7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.
8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm.
9/cut the dough with dough cutter into 1.5cm width strip.
10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.
11/ bake @ 180c for 16~18minute. until golden brown color.
12/ place the bread on cooling rack for it to cool.
