baguette from Patrick Ryan

作者： Jayeechinaski

记录用，数量减半, 三天完成

用料

• preferment dough 12-24 hours
• 高筋面粉 225克
• 水 145克
• 鲜酵母 3克
• 盐 3克
• main dough
• 高筋面粉 250g
• 盐 5g
• 水 150ml
• 鲜酵母 5g
• prefermented dough cut into small pieces add to the main dough

baguette from Patrick Ryan的做法步骤

步骤 1

preferment overnight or up to 24 hours. Mix well with the main dough, knead for 8 to 10 minutes to develop the gluten.

步骤 2

chill the dough again up to 18 hours.

步骤 3

Pre-shaping, rest the dough 10-15 minutes

步骤 4

图

步骤 5

Shaping and final prove ~1 hour

步骤 6

240 degrees 20 minutes, with steam

菜谱创建时间：2020-04-19 13:21:57