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The dough is baked in Cocotte, four weeks ago I tried did PROLINK there PROLINK not care to see ㄧ Cocotte French brand in Taiwan fb share shouts again, I try to do a PROLINK, videos and talking above English alma chef said dough to put three hours, then they have to put in the fridge cocotte inside three hours out of the refrigerator, warmed to room temperature for 1 hour of results I baked bread, in fact, no good to eat! Then I changed the flour, with his recipe for a French person grinding Square homemade bread recipe to my second time to do, no baked bread with cocotte is really alma great! The color, texture are in place with the following; every time I make bread flour will be changing to a different house definitive answers, which ㄧ flour to make it home to eat the best, there Wheat aroma .... do every PROLINK, every time some modifications ㄧ skills, or a small change in the formula, the results sometimes come out, even I myself very surprised.
- This time by hand mixing batter batter will turn your hands all the batter is silk, but the bottom alma of the pot a lot of dry flour, if this is a way to change ㄧ knead flour, hand fist, using the palm of the hand with nail ㄧ between segments joints to push flour, flour your back feel very wet ... because; just pour the yeast water has not been fully penetrate into all the flour, flour and let others push dry flour can be mixed with flour wet, so that the entire Dough will be just the humidity, you have to knead the dough for about 10 minutes, but do not rub hard Oh! Gently press with the way I have just said, rubbing, rubbing ㄧ ㄧ edge all around the edge of the dry rub all wet batter of flour, and finally, alma your hand should have been clean, no sticky batter is right, but even pot of dry flour also be attached to the batter! (This is what I do a few times now after watching the way the chef, was amended to change, find useful)
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French homemade cookies - Chocolate chip cookies on October 17, 2013
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