![]() ![]() ![]() The scalded flour needs to be chilled for at least a few hours, I might as well make a sponge dough at the same time to improve the flavour of the dough. Autolyse in bread making, invented by French baker Raymond Calvel, is a technique of mixing flour and water – not boiling water – then let it rest for. Currently we are working on a recipe to simplify the baguette making procedure that will still give the same amazing result (taste and texture!) as the 80% hydration recipe we have been using for quite a. I looked at many recipes and the only one that really intrigued me was the 80% hydration one posted by on The Fresh Loaf.Īnd if you have some more time you must see this great video of Julia Child and Raymond Calvel making baguettes. Is it French, is it Japanese, is it both? It sure is sticky dough at 80%! Keeping track of my baguette baking trials and errors with the goal of eventually becoming a true proficient. ![]()
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