Auvergne bun
Auvergne bun
Introduction:
"Auvergne bread is a famous product of contar in Auvergne, France. It has thick skin, can be preserved for a long time, and is matched with salt cheese. Imported rye flour is mainly used in the material. The dough is easy to be soft, so the softness and hardness of the dough should be well controlled in the production process."
Production steps:
Materials required:
High gluten flour: 50g
Rye flour: 185g
Dry yeast: 2.5G
Salt: 4G
Water: 140g
Fermented old dough: 80g
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: other
Auvergne bun
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