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Tuesday, April 8, 2014

Mini-pain au levain 法式小餐包

Waah! Just can't keep it to myself, very nice! Don't play play! petit pain with butter and blueberry jam.

Mini-pain au levain recipe

340g   High Protein Flour
30g     Rye Flour'
30g     Wholemeal Flour
4g       Sugar
240g    Water
8g        Salt
100g    Sourdough Starter

First 5 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

Press as much air out as possible
  1. Oil a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
  2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 6 hour in room temperature (you may need up to 24 hours if you are in cold country). Make sure press all air out before tying up with elastic band. 
  3. Bring out the dough, give it the last knead. Add in walnut chunk. 
  4. Using a plastic cutter, cut into 12 pieces (@62g) mold them into round in shape.
  5. On a baking tray lays with baking sheet, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
  6. Spray water onto dough, sprinkle flour on it, using a blade to make a straight cut in the center.
  7. Pre-heat oven 200°C. Spray water into oven, bake for 15 -17 minutes.
Triple the size

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