2、提前1天或2天制作面糊。将面粉倒入搅拌碗中，倒入沸水，充分搅拌，直到面粉吸收了足够的水分，形成黏稠而光滑的面糊。冷却后把碗盖上，在室温下放置一夜。
3、第二天制作面团。将面糊、高筋面粉、酵母粉、橄榄油和清水混合均匀。
4、室温下发酵约2小时，或直至体积增加1倍。
5、小心的将面团分成2份，整形成球形，尽量避免面团排气。
6、室温下醒发60-90分钟，直至面团的体积增加1倍，圆形的面包有个裂口。
7、喷水、撒粉、割包。圆形的面包可以在裂口的地方割了一刀，效果不错的。
8、准备烤箱的炉火烘焙；烤箱250℃预热20分钟，同时铸铁煎盘和铸铁板放在煤气炉上加热20分钟。
材料切碎的洋葱 1/2颗,切碎的胡萝卜 1条,切碎的芹菜 1根,橄榄油 3汤匙,牛油 15公克,修剪并洗净的鸡肝 1个,修剪、洗净并擦干的小牛肝 125公克,干白酒 2汤匙,番茄泥(在4汤匙的热水中稀释) 1汤匙,盐巴与黑胡椒 适量,洗净并切碎的酸豆 25公克,硬皮白面包或棕面包 4至8薄片,切碎的洋香菜叶 1汤匙
做法
1、先用半份牛油煎煮蔬菜食材，蔬菜煮软之后，再放入鸡肝与小牛肝。
2、倒入干白酒，搅拌2分钟，让酒精蒸发，放入稀释过的番茄泥。
3、以盐巴和胡椒调味，再放入2汤匙的水，盖上盖子，继续煨煮20分钟。
4、关掉火源，把鸡肝和小牛肝从酱汁中捞起，切碎或是放进果汁机中绞碎，再将变成泥状的鸡肝和小牛肝放回煎锅里的酱汁中。
5、拌入剩余的半份牛油及酸豆，完全加热。关掉火源，但要保持其温度。
6、在面包上涂抹肝酱，撒上洋香菜叶，就可以享用了。
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