|
REPORT COPYRIGHT VIOLATION IN REPLY
|
|
Message Subject
|
I'm A Baker In South Of France, Ask Me Anything
|
|
Poster Handle
|
Anonymous Coward |
|
Post Content
|
...
Impérial units, what is it? I am willing to help you.
Quoting: Anonymous Coward 79336004 Cups and teaspoons and tablespoons. You can use litres and kilometres and Celsius and hogsheads if you must. 500 grams of T65 flour (t65 is a flour for Bakers) 300 grams of water 20 grams of dry Yeast 10 grams of salt (be careful with the salt dosage) Mix those ingredients during 10 minutes until you obtain a past, not sticky be careful, and then you let it rest 15 minutes. You pick up the past you separate it in 3 loafs With your hand you make 3 round balls You take this 3 balls you put them under a DRY towel you let them 10 minutes like this You heat up your oven at 240 degrée Celsius You put a little olive oil on the plate, so the bread doesn't stick to the plate when it cooks You take a cooking brush you put some water on it and you pass it on the loads You put it 20-25 minutes in the oven Merci Alexandre ! I forgot à détail, with the brush you put a little water ON THE BREAD, so it is crispy on the outside and tender inside. Sorry
|
|
|
Please verify you're human:
|
|
|
Reason for copyright violation:
|
