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Recipes
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In the recipes I propose you, I barely talk about the cutting for the ball folding enables the natural opening of the bread. Nevertheless, when you roll the dough, it is necessary to cut the "pâton" with a very sharp blade just before the cooking. A little theory: during the cooking, water steamed and carbon dioxide in the "pâton" will try and go out, thus rising the dough. From that comes the point of cutting: -
Better "pâton" development (rising more easily) Beware!
Cuttings must be well vertical, and not oblique. Abstract from "livre
du boulanger" (Book of the baker):
During the cooking, the atmosphere must be very wet. That steam, that you create by putting some water in a metallic container which is at the oven temperature, has got influence on: - bread's development In practice, I put a metal plate in the bottom of the oven while pre-heating. 5 min. before putting the dough to the oven, when cooking temperature is reached, I pour a bowl of water in the plate. It makes a lot of steam Some common defects with their possible solutions: Some common defects with their possible solutions:
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