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" simple bread" in the blog to a launch I bought, I remember in the New Year seems to be the time to buy, and want to be my bread that page labeled until recently DIY author is Shimazu Chikako bit of bread, snacks researcher, worked in Germany, pastry school to study, now in Tokyo, Kichijoji cake making schools teach lessons. Basically, this book is presented in a way making monte lake hand-rubbing, but the first chapter of the refrigerator low-temperature fermentation to produce bread, water consumption so I was surprised and I know each one of flour water absorption is different, but most of the total water production of bread will not exceed 70%, but Shimazu Chikako bread recipes soft law Use 300g of high-gluten flour, milk used is up to 255g so absorbing light has up to 85%, I do not dare to try, so I have changed a bit recipe recipes Source:!!. Shimazu Chikako - "simple do bread, "the book is the use of low-temperature fermentation of the dough, so the bread the day I first hands-on almond butter, almond butter approach is very simple. monte lake equal amount of butter + sugar + egg + almond powder mixed evenly. my dough first once fermentation is fermentation monte lake excessive. books have said lay dough into the refrigerator for 8 to 12 hours. temperature of the refrigerator in front of my house is relatively high, about 6.5 degrees C or so, made eight hours would have been sufficient, although fermentation over, you can still continue to do so would be to finish the first fermentation of dough out into 2 parts. using a rolling pin into a square rod, so that the average temperature of the dough. then slack full circle for about 15 minutes in which a rod into 15 X 25 cm rectangular, painted almond butter rolled back, while another is to shoot me full circle again to make flat flavor. both dough are placed in the model has been greased final fermentation. put into the preheated oven and bake for 20 to 25 minutes. almond cream that I did not stick well in baked stuffing all burst out when the ... bread heavy scent of almond butter eggs, but no egg smell A bit like a relatively moist soufflés taste! taste very good. because excessive fermentation, so the bread section of the organization will be relatively little rough.
I did not have a very powerful text above says it, I can not try, so there make adjustments ^ ^ lll Blog Owner at June 6, 2010 04:11 PM Reply
Made out of frozen French bread is really soft but unfortunately my first fermentation overdo Blog Owner at June 9, 2010 11:01 AM Reply
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