The production of French old noodles
Many bread recipes mention French noodles, and my recipe is the same, but often there is no special mention of how to make it or just a simple sentence, so many babies ask me the production of French old noodles to write this recipe as a common tool-type basic recipe A popular science recipe Let’s explain – French old noodles Adding French noodles is a common way for French bakers to make French bread almost every day French bakeries take out a part of the daily French dough and put it in the refrigerator overnight, and the next day it will become a good French noodle The ingredients of French old noodles are only flour, water, salt and yeast Therefore, almost every bread can be added French old noodles can be used as the simplest leavened dough. French old noodles are usually stored in the refrigerator, if used within 24 hours, the gluten strength of the dough is sufficient, and the yeast vitality is also sufficient, but the lactic acid formation is less, and the flavor is not too strong, if you want to have a higher acidity, you can refrigerate the French old noodles for 24 hours before use, but the strength of the yeast will be weakened, and the gluten will also become slightly softer because of the calculation French old noodles are based on traditional French dough, after 2 hours of basic fermentation, turned over and then iced in the refrigerator for more than 12 hours French flour with different ash content and protein content French noodles will have different flavors After making it, please store it in a refrigerated environment and use it within three days Some like to use T55 to make French noodles, some like T65 to make it, different masters have slightly different dough water ratios, most of them are between 65%~70% I use French Red Label Anthony T65 The water volume is 68% The finished formula is about 170G of French old noodles, and you can make the required amount according to the ratio No French powder? What do you do without French noodles? High-gluten flour 6: Low-gluten flour 4 Mix and replace it, but the flavor and taste will be much worse
The practice of French old noodles
Step 1
Water malt mix If there is no malt extract, it can be replaced with an equal amount of honey
Step 2
Pour in T65 French flour and whip slowly for 3-4 minutes to mix well Sprinkle with yeast powder to break down on its own for 20-30 minutes
Step 3
Then stir at medium speed for 3 minutes, then add salt, stir at medium speed for 5 minutes, and change to medium speed for 2 minutes
Step 4
Basic fermentation at room temperature for 30-120 minutes, exhaust and turn over and refrigerate It can be used after 12 hours The longer the time, the softer the gluten, the worse the yeast activity, the stronger the sourness, the stronger the flavor, and generally it begins to deteriorate and rot after 48-72 hours
Step 5
Come to two black and white photos of the town
Step 6
Home baking should be enough after kneading by hand according to my recipe
Cooking techniques for French old noodles
Popular science tool tips French old noodles are always available at home If you have nothing to do, throw a piece into the dough Delicious and fragrant and good flavor Cooking
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