It's a mini baguette with fermented dough
You eat Greek yogurt and peach on top
Sweet and refreshing summery open sandwich
ㅣ Ingredients ㅣ
-Fermented dough (100g)
64g of flour
1g of salt
0.3g of East
40g of water
-Baguette dough (for 3 minibaguettes)
Flour (T55) 200g
4g of salt
1g of East
130g of water
50g of fermented dough made the day before
Greek yogurt and peaches
ㅣ Order of ㅣ
-Fermented dough (the day before)
1. Beat the yeast in water first, add the flour and salt and knead for 5 minutes
2. Round the dough and cover it with plastic wrap or place it in airtight container
Refrigerate for at least 12 hours after 30 min room temperature fermentation.
-Baguette dough (on the day)
1. Beat the yeast in water first, add flour and salt, and knead for about 4 minutes.
2. Add 50g of finely divided fermented dough and knead for an additional 6 minutes.
3. Cover with a wrap or wet cloth and ferment at room temperature for 1 h.
4. After an hour, divide the dough into three parts and make it into a caustic shape.
5. Cover the plastic wrap and rest for 20 minutes.
6. After 20 minutes, mold it into a baguette shape and transfer it to a dusted cloth.
7. Cover with wet linen cloth and ferment at room temperature for 1 h.
8. Transfer the fermented baguette batter to a preheated pan.
9. Bake at 240℃ (or oven maximum temperature) for 20 to 25 minutes (steam in oven)
10. Place the well-cooked baguette on a cooling rack to cool.
11. Eat a sufficiently cooled baguette with Greek yogurt and peaches.
Sweet and refreshing taste like summer
#Baguette #Peach #PeachSandwich
6 сен 2024
