Fist bread
By VicentaLakin
French truncheons are the most traditional French bread. The French long stick bread formula is simple and consists of four basic ingredients, usually non-sugar, non-milk, no or little refuelling, high requirements for wheat flour, high-banded flour without bleaching, and wheat flour, which is characterized by a soft skin, softness and a little resilience in the heart, and a fragrance of chewing. This serene taste is very different from the taste of bread that many people are pursuing。
Recipe Recommendations
- high-gluten flour 800 grams
- low-gluten flour 200 grams
- salt 15 grams
- yeast 10 grams
- water
Steps for Fist bread
1
The raw materials in the formulation are evenly mixed into a percentage of the warm water and mixed in the mix drum into a noodle group。
2
Flour temperature is around 25°C and approximately 45 minutes of static fermentation。
3
Fermentation up to twice the size。
4
Once again, the bands are mixed up and hand-to-hand a noodle that can present a thin film。
5
Split, grow the strip。
6
When awakened to two times the size of the original, a few knives were drawn and sprayed into the oven, so that the surface of the finished product would break naturally as a result of paste。
7
The oven is at 200°C and baked for about 30 minutes。
8
It's soft, it's fragrance。