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The art of french pastry phần 667

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a strainer, and bring to room temperature Add the seeds, the 250 grams of bread flour, and finally the sea salt to the poolish Have a cup of extra water next to the mixer Start mixing on medium speed The dough should come together in the first minute If it does not, add a very small amount of water to help it along Mix the dough for 5 minutes on medium speed, then turn the speed up to medium high and mix for another 7 minutes The dough should be elastic and shiny Stop the mixing and cover the bowl with plastic wrap Set in a warm spot to rise for 1 hour You can create a makeshift proofer if your oven does not have a pilot light by placing a small pan filled halfway with freshly boiled water on the oven floor and the bowl inside the oven Make sure the temperature does not exceed 80.6°F/27°C Dust your work surface lightly with flour and scrape out the dough Weigh the dough and divide into 3 equal pieces To shape the loaves, take 1 piece at a time and press out the first gases created by the action of the yeast with the palm of your hand Lightly dust your hands with flour, take the piece of dough in your hands, and fold it over itself to create a ball Place the ball on the counter, cup it with your hands on each side, and start pressing on it while turning it in clockwise circles At first you need to press hard so that the dough sticks to the table a little, and then you ease the pressing while tightening the cupping; the sides of your hands should always be ... To shape the loaves, take 1 piece at a time and press out the first gases created by the action of the yeast with the palm of your hand Lightly dust your hands with flour, take the piece of dough in your...a very small amount of water to help it along Mix the dough for 5 minutes on medium speed, then turn the speed up to medium high and mix for another 7 minutes The dough should be elastic and shiny Stop the mixing... freshly boiled water on the oven floor and the bowl inside the oven Make sure the temperature does not exceed 80.6°F/27°C Dust your work surface lightly with flour and scrape out the dough Weigh the dough and

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