Hello everyone!
Today I’m teaching you how to make traditional French bread using liquid starter at home!
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➼ Traditional French Bread Using Liquid Starter at Home recipe:
• T65 Flour (bread or strong flour): 250 gr
• Salt: 4 gr
• Liquid starter: 50 gr
• Water (baseline temperature 75°C): 155 gr
• Kneading: 3 min / 20-min rest / then resume kneading
• Bulk fermentation: 4 hours at room temperature then perform a fold
• Then 8 hours at 18°C (or stop the fermentation in the fridge at 4°C)
• Shaping
• Second rise: 45 min at 23°C
• Baking: 25 min at 250°C
• Cooling: on a cooling rack.
See you soon on boulangerie pas à pas by Fabrice Cottez
23 окт 2024