The art of french pastry phần 699

2 teaspoons Ground nutmeg | Pinch | Pinch Sea salt | To taste | To taste Black pepper | To taste | To taste Yellow onions | 300 to 360 grams | 2 medium Thick-cut bacon | 8 strips | 8 strips All-purpose flour, for flouring the baker’s peel if using | As needed | As needed Canola oil, for oiling the pizza pan if using | As needed | As needed Semolina or cornmeal, for dusting the pan | As needed | As needed METHOD Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so that the sum of the three ingredients is 65°C For instance, if your room temperature is 70°F, convert to Celsius and you will get 21°C; if your flour is 72°F, convert to Celsius and you will get 22°C; 21°C + 22°C = 43°C Subtract 43°C from 65°C The difference is 22°C, the temperature you will need for your water Once you have heated or cooled your water to the correct temperature, combine with the yeast in the bowl of a stand mixer and stir to dissolve Add the flour, sea salt, and canola oil and mix together just to combine with the paddle Turn off the machine, scrape all the dough from the paddle, and switch to the dough hook Mix on medium-low speed for 5 ... As needed | As needed METHOD Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so that the sum of the three ingredients is 65°C... to dissolve Add the flour, sea salt, and canola oil and mix together just to combine with the paddle Turn off the machine, scrape all the dough from the paddle, and switch to the dough hook Mix on... Subtract 43°C from 65°C The difference is 22°C, the temperature you will need for your water Once you have heated or cooled your water to the correct temperature, combine with the yeast in the bowl of a stand mixer and stir