استخدم هذه الوصفة لصنع الباجيت واللفائف الفرنسية. لصنع البولينغ ، قسّمي العجين إلى نصفين ، واتبع التعليمات من أجل Multigrain Boule ، يبدأ بالخطوة 7. تقليل الخبز الوقت إلى 35 إلى 40 دقيقة.
المصدر: مارثا ستيوارت ليفينغ ، كانون الثاني / يناير 2008
This recipe is for making French baguettes and rolls. To make the boule, divide the dough in half and follow the instructions for the Multigrain Boule, starting with step 7. Reduce the baking time to 35 to 40 minutes. Source: Martha Stewart Living, January 2008. Makes 3 baguettes, 16 rolls, or 2 boules. Ingredients for beginners: 11 ounces King Arthur Unbleached All-Purpose Flour (2 1/4 cups plus 1 tablespoon), plus more for dusting. A pinch of active dry yeast. 5 1/2 ounces cold water (75 to 78 degrees, 2/3 cup). For the dough: 11 ounces King Arthur Unbleached All-Purpose Flour (2 1/4 cups plus 1 tablespoon). 1 3/4 teaspoons active dry yeast. 6 ounces cold water (75 to 78 degrees, 3/4 cup). 1 3/4 teaspoons fine sea salt. Vegetable oil spray. Directions: 1. Make the starter: Stir the flour, yeast, and water together with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until slightly risen and bubbles cover the surface completely, from 12 to 15 hours. 2. Make the dough: Whisk the flour and yeast together in a large bowl. Add the water and starter, and stir the mixture with a spatula until it forms a ball of dough. Cover with plastic wrap, and let rest for 20 minutes. 3. Turn the dough out gently onto an unfloured work surface. Sprinkle the salt. 4. Knead: Gather the dough, and lift it over the work surface. Hold one end of the dough near you while you place the other end in front of you, on the work surface. Pull the end of the dough toward you in your hands, stretching it gently, then fold the dough in half over itself. Repeat. Lift, pour, stretch, and fold. Knead the dough until it becomes smooth and elastic for 8 to 10 minutes. Use the dough scraper to clean the surface as needed, adding scraps to the dough. (The dough will be very sticky, but avoid adding more flour until the end, when it is necessary to add very little. Add flour to your fingers, not the dough.)
27.04.2023 @ 02:49
This recipe is for making French baguettes and rolls. To make the boule, divide the dough in half and follow the instructions for the Multigrain Boule, starting with step 7. Reduce the baking time to 35 to 40 minutes. Source: Martha Stewart Living, January 2008. Makes 3 baguettes, 16 rolls, or 2 boules. Ingredients for beginners: 11 ounces King Arthur Unbleached All-Purpose Flour (2 1/4 cups plus 1 tablespoon), plus more for dusting. A pinch of active dry yeast. 5 1/2 ounces cold water (75 to 78 degrees, 2/3 cup). For the dough: 11 ounces King Arthur Unbleached All-Purpose Flour (2 1/4 cups plus 1 tablespoon). 1 3/4 teaspoons active dry yeast. 6 ounces cold water (75 to 78 degrees, 3/4 cup). 1 3/4 teaspoons fine sea salt. Vegetable oil spray. Directions: 1. Make the starter: Stir the flour, yeast, and water together with a rubber spatula in a medium bowl. Cover with plastic wrap, and let stand at cool room temperature until slightly risen and bubbles cover the surface completely, from 12 to 15 hours. 2. Make the dough: Whisk the flour and yeast together in a large bowl. Add the water and starter, and stir the mixture with a spatula until it forms a ball of dough. Cover with plastic wrap, and let rest for 20 minutes. 3. Turn the dough out gently onto an unfloured work surface. Sprinkle the salt. 4. Knead: Gather the dough, and lift it over the work surface. Hold one end of the dough near you while you place the other end in front of you, on the work surface. Pull the end of the dough toward you in your hands, stretching it gently, then fold the dough in half over itself. Repeat. Lift, pour, stretch, and fold. Knead the dough until it becomes smooth and elastic for 8 to 10 minutes. Use the dough scraper to clean the surface as needed, adding scraps to the dough. (The dough will be very sticky, but avoid adding more flour until the end, when it is necessary to add very little. Add flour to your fingers, not the dough.)