Sub) 손반죽, 부드럽고 쫄깃한 중종식빵 만들기 : Knead dough) Sponge and dough method bread recipe |Brechel

Le Sel (Brechel)
Le Sel (Brechel)
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Today's baking is "Sponge and dough method bread".
This bread is more softer, fluffier and chewier than general bread.
The Sponge and dough method is the dividing the whole materials, mixing twice and letting the dough ferment twice. 1st dough is called "sponge" and 2nd dough is called "dough".
This bread staling is slow. So it is keeping the moistness for a long time and good for digestion. :)



Sponge and dough method bread (1 bread)
(One of Pullman bread pan)

Ingredients

Ingredients

Sponge
120g Bread flour
6g Sugar
1g Salt
1g Instant dry yeast
95g Lukewarm water

Dough
90g Lukewarm water
3g Instant dry yeast
180g Bread flour
12g Powdered milk
3g Salt
25g Honey  
35g Unsalted butter


Blog : http://blog.naver.com/asy1347551
Instagram:Instagram: brechel__
E-mail: [email protected]



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4 سال پیش در تاریخ 1399/02/09 منتشر شده است.
34,223 بـار بازدید شده
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