๐ผ ํ / Tips (Open it!) 1) ์๊ฐ์ด ๋นต์ ๋ง์๊ฒ ํฉ๋๋ค. ๊ทธ๋์, ๋ฐํจ๋ฅผ ์ค๋ํ ์์ฑ๋ฒ์ ์ ํ๋ฏธ๊ฐ, ํต๋ฒ์ (๋น์ผ๋ฒ์ )๋ณด๋ค ๋ ์ข์ต๋๋ค. ํ์ง๋ง ํต๋ฒ์ ผ๋ ๋ง์์ด์. 2) ์์ฑ๋ฒ์ ์ ๊ฒฝ์ฐ) ์๋ง์์๋ ๋ค์๋ ~4์ผ ์ฌ์ฉ๊ฐ๋ฅ์ด๋ผ๊ณ ์ผ์ง๋ง, ๊ฒฝํ์ 5์ผ ๋ ๊ฒ๋ ๋ฌด์ง์ฅ ๋ง์์๋ค๋ ๊ฒ์ ์๋น๋ฐ์ ๋๋ค. 3) ๋์ฐ์์ ์ํผํ ๋์๊ฐ ๋๋, ์ฌ์ฉํ๋๋ฐ ์ ~ํ ๋ฌธ์ ์์ด์. ๊ตฌ์ฐ๋ฉด, ๋ฐ๊ฒํธ ๊ฐ์ ๋ง์ผ๋ก, ์์ฃผ ๋ง์์ด์. 4) ๋น์ผ๋ฒ์ ผ=ํต๋ฒ์ ผ ๋ง๋ค ๋๋, ํ๊บผ๋ฒ์ 3~4๊ฐ๋ถ ์ ๋ ๋ง๋ค์ด์, ๋น์ผ์๋ ๋จน๊ณ ~ ๋ ๋จ์ ๋์ฐ๋ ๋ณด๊ดํด ๋๊ณ ์จ๋ ๋๋ต๋๋ค. ํต๋ฒ์ ผ ๋ํ ๋์ฅ๋ณด๊ด ๊ฐ๋ฅํด์. ๋น์ผ์๋ ๋จน๊ณ ์ถ๊ณ , ๋๊ณ ๋๊ณ ๋ค์๋ ๋ ๋์๊ณ ์ถ์ผ์๋ฉด, ๋ฐ๋ก ๋๋ ์ ๋ฐํจํ์ง ๋ง์๊ณ , ๊ทธ๋ฅ ํ๊บผ๋ฒ์ 20X3=60๋ถ ๋ฐํจํด๋ ๊ด์ฐฎ์์..^^ 5) ๋ฐ์ง ํ์คํ ์๋ ๋ถ๋ค, ํ ๋งํ ์์ค๋ ํจ๊ป ๋ฐ๋ผ๋ณด์ธ์. ๋ ๋ง์์ด์. 1) Time makes the bread delicious. So, the flavor of the overnight version with long fermentation is better than the quick version. But, the quick version is also delicious. 2) In the case of the overnight version) In the video, it was written that it can be used the next day to 4 days, but the 5 days old dough was very very delicious from experience. 3) Even if the dough smells sour, it doesnโt matter. When itโs baked, it tastes like baguette and is very delicious. 4) When making a quick version, you can make 3 to 4 portions at a time, and can use just one and store the remaining dough. If you want to eat pizza the day you make dough + also want to eat the other day, proof it for 20X3=60 mins, and use the dough as many as you want, and store remaining dough in fridge. 5) If you have basil pesto, use it with tomato sauce. It's more delicious.