Thank you for sharing your baking skills of making Kouign-Amann. The measurements for cutting the dough into squares was 10x10? That seemed quite large. What is another measurement to use.
no . pate fermented it's from flour, yeast, salt & water . in this video , not mentioned how to make pate fermented. just take little bit from the recipe. example : flour 100 gram , salt 5 gram , yeast 5 gram & water 50 ML . mix until combined. then rest with cover nicely 6 hours in room temperature ( make it grow up ) . then you can put in the fridge for 2 hours. ( the bacteria with sleep ) it's not much different with poolish method, biga method , and sponge method. only hydaration make them different . starter means levain . it's different with poolish method, biga method , sponge method , and pate fermented method.
Thank you for sharing your baking skills of making Kouign-Amann. The measurements for cutting the dough into squares was 10x10? That seemed quite large. What is another measurement to use.
请问你过机器那个面团的时候那个机器是过到多少
Watching from South Africa
Great tips!
Pate fermented, is not a starter or levain?
no . pate fermented it's from flour, yeast, salt & water . in this video , not mentioned how to make pate fermented.
just take little bit from the recipe. example : flour 100 gram , salt 5 gram , yeast 5 gram & water 50 ML .
mix until combined. then rest with cover nicely 6 hours in room temperature ( make it grow up ) .
then you can put in the fridge for 2 hours. ( the bacteria with sleep )
it's not much different with poolish method, biga method , and sponge method. only hydaration make them different .
starter means levain . it's different with poolish method, biga method , sponge method , and pate fermented method.
How many grams of butter flakes?
just count all ingredients . how many gram total.
normaly , we put 3 kg dough , 1 kg butter sheet.
if 1500 gram dough , 500 gram butter sheet.
I'm first how are you