100% Waitrose Leckford plain flour (11.8% protein)
66% Evian
3% Allinson dried active yeast
2.5% Cornish Sea Salt Co.
2% Tate and Lyle caster sugar
66% Evian
3% Allinson dried active yeast
2.5% Cornish Sea Salt Co.
2% Tate and Lyle caster sugar
* Autolyse 2/3 flour with all the water, yeast and sugar for 24 hours
* Combine remaining flour and salt
* Combine remaining flour and salt
* Knead for ten minutes
* Return to fridge for 24 hours
* Kneed again, rest, then shape into baguettes
* Egg-wash, flour and slash
* Bake at 250°C with a cup of water, probe measured 96°C
They turned out a bit spongy - rather than the beautifully soft Mekong buns I was aiming for - and a little dry: I left them in too long to get a good colour. But I'll definitely be doing the long autolyse again.
* Return to fridge for 24 hours
* Kneed again, rest, then shape into baguettes
* Egg-wash, flour and slash
* Bake at 250°C with a cup of water, probe measured 96°C
They turned out a bit spongy - rather than the beautifully soft Mekong buns I was aiming for - and a little dry: I left them in too long to get a good colour. But I'll definitely be doing the long autolyse again.
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