Friday 21 October 2011

Flatbread with Cherry Tomato, Parmesan and Basil Topping

这个礼拜工作忽然变得非常紧张繁忙。不知到是月圆时什么病人都“疯癫”得很害。几天都在照顾不断自残的病人,所以得非常的累。回到家都不想在多讲话了。昨天才一走开,病人转头就把手放里,然后不停的将抽往手砍去,幸听到“啪啪”的声音赶快身回去看他,不然那只手不知到会不会砍断在抽里啊!今天在巡视单竟看到同一个病人竟然爬到所的上方位的小窗口坐在半空中,哎他的士竟然眼呆呆的忘着他,也没有按警求救,劳烦我也爬所将病人下来。幸好昨晚得将家里的薰衣草香精油带在身边,病人很快的镇定下来,薰衣草香精油虽不能主制病情,可是也有极大镇定作用。由于,下午班两位同事告病假,我要制两班?要?才不要!! 想回家做面包了。是用了Bourke Street Bakery Olive Oil Dough做了 flatbread。在里建议试试用两种不同的方式做flatbread。一个是有用 头,另一个就用直接式。我因为之前没有准备头所以只好选择用直接式的方法做这个面包。

谱参考Bourke Street Bakery,我只用了原本食谱的一半分量


300g strong flour
6.5g fresh yeast (I used 4g instant yeast)
200ml water
10ml extra virgin oil
10ml milk
7.5g sea salt


Put all ingredients into mixer bowl. Using a dough hook, mix ingredients on low speed for 2 minutes, then increase speed to high and continue mixing for about 10 minutes. The dough is ready when the dough comes away from the edges of the bowl and has a silky complexion when done.

Place a dough in a bowl that has been spray with olive oil, cover with plastic wrap and set aside to bulk prove for 1.5 hours. Knock back the dough every 30 minutes.

To knock back the dough, turn it out onto a lightly floured surface and press out into a rectangle about 2.5cm thick. Fold 1/3 onto itself and repeat with the remaining. Turn the dough 90 degree and repeat the 1/3 folding method. Place the dough into the oiled bowl to prove again. Repeat this again after another half an hour. Once the dough has finished to bulk prove it is ready to be shaped.

Press the dough into 25cmx5cm rectangle shape.

Place the flatbread on a baking tray lined with baking paper and use fingers to press down into the dough and create shallow indents over the surface. Set aside in a warm place at 25C to prove for 15 minutes.

Press the tomato halves and Parmesan cheese into the flatbread until half submerged. Prove for 15-20minutes.

Bake in preheated oven 180C for 25-30minutes.

Brush the bread with extra virgin oil and scatter basil leaves and on top.