First try pain a l'ancienne

First try painal'ancienne

Introduction:

"I've been very interested in this kind of bread made by macroporous organization before. Because of my special love of bread, I went to a vocational school to sign up for West Point, but after all, they were all learning some very commercial things. Most of them are soft bread like sweet bread. I prefer chewy food, but I don't like sweet food. This kind of bread is just to my taste. It's crisp on the outside and chewy on the inside. You can try it if you are interested in French sticks. There is almost no failure, but the fermentation time is very long. In fact, the longer the fermentation time, the better the taste. Of course, we can't overdo it. "

Production steps:

Materials required:

High powder: high powder

Salt: 15.9g

Fast yeast: 5.39g

Ice water: 680g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: one day

Taste: other