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REPORT COPYRIGHT VIOLATION IN REPLY
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Message Subject
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I'm A Baker In South Of France, Ask Me Anything
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Poster Handle
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Anonymous Coward |
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Post Content
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...
Cups and teaspoons and tablespoons.
You can use litres and kilometres and Celsius and hogsheads if you must.
Quoting: Anonymous Coward 32283570 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 ! What do you call this kind of bread? The name of it? Pain rond traditionnel, That's thé name used at my bakery.
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