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Petit bread | Haruan's recipe transcription

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Haruan

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Ingredients

Strong powder : 300g
salt : 4g
sugar : a little
Dry yeast : 2g
Olive oil : 1 tablespoon
water : 1 cup (200cc)

Time required

60minutes

Procedure

1) Combine flour 00:41
Put strong flour, salt, sugar and dry yeast in a bowl.
Mix with a spatula.
2) Make dough and ferment 01:15
Add water and olive oil and mix with a spatula.
Knead the dough by hand.
Cover and let sit in the refrigerator overnight.
Occasionally give a re-kneading stimulus, cover and put in the refrigerator again for at least 2 days.
3) Mold and secondary ferment 04:09
Cut the dough into 8 equal parts and roll with flour.
Arrange them on the top plate with a cooking sheet.
Let it sit in the microwave or at room temperature for about an hour.
4) Make a notch and bake in the oven 05:53
Sprinkle with strong flour (outside the amount) and make a cut with a kitchen scissors.
Bake in an oven preheated at 220 ° C for 20 minutes.

Point

・ It is better to use the powder after sifting.
・ If the dough does not come together even after mixing, add water little by little and mix.
-The dough needs to be fermented for at least 5 hours. Occasionally, it is deliciously finished by kneading it, stimulating it and fermenting it.
・ During secondary fermentation, it is advisable to supplement the water with a sprayer to prevent it from drying out.
* Fermentation time is not included in the required time.