Margaret bread

Overview

Another name for the flowery margherita bread: Ardèche.

Tags

• baking
• breakfast
• afternoon tea
• 20 degree purified water
• hard red wheat flour
• purified water
• refined salt
• t55 wheat flour
• t65 wheat flour
• yeast powder

Ingredients

Steps

1. 1 Weigh various types of wheat flour and refined salt and mix evenly. Weigh the yeast powder and water and stir to dissolve.

2. 2 Make a deep well in the wheat flour, pour in the yeast liquid, and stir until it is fully absorbed by the flour.

3. 3 Add 320g of purified water several times to absorb all the water and knead into a smooth dough.

4. 4 Put the dough into a basin, cover with a slightly damp cloth, and ferment for the first time: 1 hour.

5. 5 After the first fermentation is completed, divide the dough into 14 small pieces and let it rest for 15 minutes.

6. 6 After resting, form 7 small pieces of dough into a flower shape, cover with a slightly damp cloth, and proceed to the second fermentation: 1 hour and 30 minutes; preheat the oven in advance: 230 degrees for 10 minutes; after preheating, pour 50g of water (excluding the recipe) into the bottom empty baking pan of the oven.

7. 7 Sprinkle the dough evenly with wheat flour before putting it in the oven; put the baking rack or baking sheet with the dough in the oven and start baking: 230 degrees for 10 minutes; then adjust the temperature to 210 degrees and continue baking for 15 minutes.

8. 8 After the bread is baked, take it out and let it cool naturally.