The most authentic method of French olive bread

This is a bread book in Taiwan Province Province. Suitable for people who don't like sweet bread. It's fragrant and chewy.

material

Main ingredients:

Accessories: high flour 150g, low flour 100g, salt 2.5g, dry yeast 5g, water15g, nine-story tower with salt paste and garlic paste.

French olive bread

1

High flour 150g, low flour 100g, salt 2.5g, dry yeast 5g, water1/5g. All materials are made into dough, fermented for the first time and divided into 60g balls. Roll it out, roll it into an olive shape from top to bottom, and pinch the joint in the middle.

2

Carry out the second fermentation, which is what it looks like after the second fermentation.

three

French bread will become brittle only when it is baked with steam, so we can replace it with steam generated by heating stones at home. Therefore, when the oven is preheated to 200 degrees, you should put the stone in to heat it, then pour half a cup of hot water into the stone, and then bake bread in the middle for 15 minutes.

four

Spread garlic cream on it while it's hot. For garlic cream, just mix it with salted cream (room temperature) and garlic/basil (or chopped parsley).

Garlic tastes like garlic sachets in a bakery!