Recipe for Bamboo Green Sichuan Peppercorn Chapata

Place Sichuan peppercorns in a pan and stir-fry over low heat until fragrant. After cooling, chop them slightly.

Sprinkle the dry yeast into the water and stir well.

Add high-gluten flour, salt, and bamboo flour.

First, stir until it forms clumps, then roughly press and mix it into a dough.

Add olive oil and mix until absorbed.

Cover with plastic wrap and refrigerate for at least 30 minutes.

Take it out and perform the first stretch fold (SF), about one full turn, until it can't be stretched any further.

Refrigerate for 30 minutes a second time.

Second SF.

Refrigerate for 30 minutes a third time.

Remove it; a thin, resilient film has formed. The gluten is ready.

Sprinkle in some Sichuan peppercorns, reserving a little.

Fold both sides towards the middle.

Sprinkle with the reserved Sichuan peppercorns.

Fold both ends inwards.

Finally, roll it up again to shape it.

Cover with plastic wrap and let it ferment at room temperature until it doubles in size, about 3 hours.

Sprinkle flour evenly on the surface of the dough and peel it off the sides of the bowl by hand.

Sprinkle flour on the fermentation cloth and invert the dough to release it.

Roughly arrange it into a rectangle.

Use a scraper to cut it into 6 equal parts.

Sprinkle flour on the cut surfaces.

Slightly adjust the shape.

Separate the fermentation cloth, cover with the fermentation cloth, and allow for a second fermentation.

Up to twice the size.

Use a scraper to transfer it to a baking pan.

For ovens with steam function, ignore this step; simply place the item in the oven and spray with steam for 5 seconds. Cover the surface with parchment paper and spray with drinking water to simulate steam.

Bake in a preheated oven at 230 degrees Celsius (448 degrees Fahrenheit) for about 24 minutes. Remove the parchment paper after 10 minutes.

Crispy on the outside and tender on the inside, fresh out of the oven.

The pores are not bad.