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Baguette 日记 (一)

(2015-05-12 15:53:17) 下一个
Chef John's recipe:


For 4 smaller or 2 large baguette:

1/4 tsp dry active yeast (I used Fleischmann's Rapid
Rise Yeast)

(Note: if you want to use a traditional bread
technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
  

1 1/2 cups water (325 grams)

1 3/4 tsp salt

18 oz by weight all-purpose flour (500 grams), about 4
cups

- Mix dough and let rise 12-14 hours or until
doubled

- Punch down and shape loaves, let rise covered with
floured plastic 1 to 1 1/2 hr or until almost doubled

- Bake at 550 F. about 15 minutes or until
well-browned

- Spray with water before baking, at 5 minutes, and at
10 minutes during cooking

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试验结果:

image

image

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做的改动:

bake 温度500F, 大约20分钟

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还需改进的地方:内部气孔还应该多一些。味道好象比用sponge 做的差一些,需要再比较一下。


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