It goes well with side dishes, so it's perfect for sandwiches with plenty of ingredients such as lettuce and ham ðâ€ïž
â Dry yeast uses instant dry yeast that does not require pre-fermentation,
Pre-fermentation is recommended on my channel because it has the effect of suppressing the pungent yeast odor and stabilizing the fermentation â£ïž
â The temperature of the pre-fermented 40 degree lukewarm water is
It's okay if you think it's as warm as the hot water in the bath you always have.
If the temperature is 50 degrees or higher, the yeast will weaken, so if you feel it is hot, cool it down ð
â How to save [Bread only. ]
In the case of freezing, wrap them one by one, put them in a zip lock, and store them in the freezer for one month.
When storing at room temperature, put it in a sealed bag and put it in a sealed bag.
Can be stored for 3 days including baking.
â Milk Baguette [6ST]
[Pre-fermentation]
ã» Lukewarm water(About 40 degrees) ... 78g
ã» Dry yeast ... 3g
ã» Sugar ... 1g
[Bread dough]
ã» Bread flour ... 160g
ã» Cake flour ... 40g
ã» Salt ... 3g
ã» Sugar ... 9g
ã» Milk ... 70g
(Keep cold in the summer ð)
â Unsalted butter for finishing ... 8g
â Milk cream
ã» Unsalted butter (softened at room temperature)
⊠55g
ã» Sugar ... 20g
ã» Condensed milk ... 45g
ÐегÑÐ·Ð³Ñ Ð±ÐµÑ Milk Baguette Recipe [Made by a baker]
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