🧺 재료 11
🌾프랑스밀가루 t65 bread flour t65 600g🛒
🌾통밀 whole wheat flour 100g
🥄독일호밀 rye 50g🛒🥄풀리쉬 poolish 300g
🧂소금 salt 14g🛒🥄몰트분말 malt powder 2g
💧물 water 525g🛒🫐건크랜베리 dried cranberry 70g
🥄건살구 dried apricot 70g
🥜호두분태 walnut 70g
🥄우녹스 오븐 230도 17분🛒재료를 누르면 쿠팡에서 바로 구매할 수 있어요.
👩🍳 만드는 방법 15
- 1Put the dry ingredients, poolish and water to the mixer
- 2Mix the dough at low speed to the point where it is lumped.
- 3Mix at medium speed until dough falls clean from the bowl.
- 4When the dough is smooth, add walnut and dried fruits.
- 5Transfer to a fermenter.
- 6Fold in 30 minutes.
- 7Fold again after 30 minutes.
- 8Ferment the dough first so that it one and a half times as good.
- 9Take it out and split it up.
- 10Have 20 minutes of bench time after rounding
- 11Form into a rugby ball.
- 12Transfer to canvas cloth and ferment for 30 minutes.(1 hour in winter)
- 13Score with sharp knife.
- 14Before putting the dough in, give it a minute of steam, and after putting the dough in, give it a minute of steam.
- 15Bake 446f 17 minutes.
자세한 과정은 영상에서 확인하세요 ▶
✏️ 나만의 레시피
영상의 원본 재료·조리순서를 불러와 내 입맛대로(양 10g→20g 등) 고쳐 저장하세요. 레시피북 ‘나만의’ 탭에 모입니다.
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