the basic bread ratio
Bread, croissant, pizza dough
2 serving
Within 999 minutes
lym5010
Ingredients
  • Flour
    200g
  • Sugar
    20g
  • Salt
    4g
  • Instant Dryist
    4g
  • Butter
    10g
  • Water
    120g
Cooking Steps
STEP 1/3
a plain bread
Flour ratio = 100% strong flour
Water/Milk Ratio = 100% Milk
Work hard on the dough
First fermentation at 40 degrees 40 minutes
Tissue room temperature 15 minutes
Divide into 3 pieces and roll up the bread mold
Second fermentation at 40 degrees 40 minutes
Oven 160 degrees 25 minutes
STEP 2/3
Croissant
Flour ratio = Strong: Strength 7:3
Water/Milk Ratio = 1:1
100g of rechargeable butter
Just enough dough
1st fermentation refrigerator 30 minutes
Folding the fourth verse
Tissue refrigerator for 30 minutes
Folding the third verse
Tissue refrigerator for 30 minutes
Folding the third verse
Tissue refrigerator for 30 minutes
Folding the third verse
Tissue refrigerator for 30 minutes
Cutting
Secondary fermentation room temperature of 1 hour or more
a coating of egg water
Oven 180 degrees for 15 minutes
STEP 3/3
Pizza dough
Flour ratio = 100% strong flour
Water/Milk Ratio = 100% Water
Work hard on the dough
1st fermentation room temperature 1 hour
Molding and Fork Holes
Oven 180 degrees 20 minutes
It tastes better if you add more dough and butter Croissant 3-section folding appropriate working temperature 10-15 degrees You can eat pizza full if you ferment it further after plastic surgery
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