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Petit France | Transcription of tabetette's recipe

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tabetette

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Ingredients

Strong powder : 200g
salt : 3g
Millet sugar : 10g
Dry yeast : 3g
Water (warm water) : 130g
Dusting : Appropriate amount

Time required

60minutes

Procedure

1) Knead the ingredients for primary fermentation 00:10
Put salt, millet sugar, yeast and strong flour in a bowl, mix gently, then add water and stir.
Transfer to a table and knead.
Place in a bowl, cover with a shower cap and ferment until doubled.
2) Degassing and splitting 02:20
Flatten, degas, divide into 6 equal parts and roll.
Wet it and let it rest for 15 minutes.
3) Fermentation check and molding 03:19
Put your finger in to check the fermentation, stretch the dough again, roll it and shape it.
Spread the oven sheet on the top plate, separate the dough, put the dough on it, and ferment it with a wet cloth.
4) Baking 05:24
Lightly press the dough with your fingers, and when it is fermented until it leaves a mark on your fingers, sprinkle it with flour, make a cut with a knife, and bake it in an oven at 200-210 ° C for 12 minutes.

Point

In summer and hot weather, reduce the amount of dry yeast by 1g.
Another option is to place the bowl on a scale and add the ingredients while weighing.
It's sticky at the beginning of kneading, but if you knead it by rubbing it on a table, it will come together so you don't have to worry about it.
For splitting and molding, pinch the edges of the dough, close it so that it gathers in the center, and roll it up for a beautiful finish.
For the final fermentation in the cold season, you can also put a cup of lukewarm water on the top plate and cover it with a large plastic bag to keep the temperature and humidity.
Fermentation time is not included in the time required.