#aca烤明星大赛#polish Leaven Baguette
by Food·Color
Favorite
Difficulty
Easy
Time
24h
Serving
2
In the early 1960s, Bernard Ganashau replaced the 60-2-2 baguette with the Polish leaven baguette and became the orthodox baguette that people in Paris often eat. Thirty years later, when he retired, its Ghanaian slender bread had become a registered product. Only the baker who bought the right to bake this bread could increase the price on the basis of the government-controlled price. "
"Ganasau uses a special medium-extracted flour,...Compared with ordinary high-gluten flour, it has a good ash content and a slightly higher bran content, which is more like gluten flour (a kind of whole wheat flour). , It is only filtered once, not the secondary filtering that usually removes the bran and germ). "The "sieved whole wheat flour" in the recipe means "filter the whole wheat flour with a sieve or strainer to remove the bran." Try to let the flour pass through the sieve and leave the bran left in the sieve-it can be used to make super multigrain bread or French country bread." "But many people may not have a fine enough sieve to filter out the bran ( What we have to do is to make the grade of flour similar to gluten flour). If your whole wheat flour has almost passed through the sieve without leaving a lot of bran, you can leave only 2 tablespoons (30ml) of whole wheat flour, Replace the rest with the same amount of ordinary high-gluten flour. These 2 tablespoons (30ml) of whole wheat flour can provide enough fiber and ash.” Although nearly half of the coarse grains are left in the sieve, it is still uncertain. Whole wheat flour can meet the requirements. However, at least there is no need to calculate how much the 2 tablespoons of whole wheat flour should be converted into in your reduced version of the baguette. It may make the final bread taste a bit coarser, but it doesn't matter, for lovers of whole grains, the more coarser, the more you love it.
The cutting of the bag is still useless, although it is cruel, it cuts deeper than in the past, until the baking is over, and when I look at it condescendingly, it feels like it should be changed from an angle to make the slash longer.
Although there are various regrets, this golden brown, which is extremely appetizing, is still satisfying. . . "
"Ganasau uses a special medium-extracted flour,...Compared with ordinary high-gluten flour, it has a good ash content and a slightly higher bran content, which is more like gluten flour (a kind of whole wheat flour). , It is only filtered once, not the secondary filtering that usually removes the bran and germ). "The "sieved whole wheat flour" in the recipe means "filter the whole wheat flour with a sieve or strainer to remove the bran." Try to let the flour pass through the sieve and leave the bran left in the sieve-it can be used to make super multigrain bread or French country bread." "But many people may not have a fine enough sieve to filter out the bran ( What we have to do is to make the grade of flour similar to gluten flour). If your whole wheat flour has almost passed through the sieve without leaving a lot of bran, you can leave only 2 tablespoons (30ml) of whole wheat flour, Replace the rest with the same amount of ordinary high-gluten flour. These 2 tablespoons (30ml) of whole wheat flour can provide enough fiber and ash.” Although nearly half of the coarse grains are left in the sieve, it is still uncertain. Whole wheat flour can meet the requirements. However, at least there is no need to calculate how much the 2 tablespoons of whole wheat flour should be converted into in your reduced version of the baguette. It may make the final bread taste a bit coarser, but it doesn't matter, for lovers of whole grains, the more coarser, the more you love it.
The cutting of the bag is still useless, although it is cruel, it cuts deeper than in the past, until the baking is over, and when I look at it condescendingly, it feels like it should be changed from an angle to make the slash longer.
Although there are various regrets, this golden brown, which is extremely appetizing, is still satisfying. . . "
