The flavor and aroma of the strong flour is easily conveyed, resulting in a simple loaf of bread that you will never get tired of.
- Strong flour 220g
- Sugar 22g
- Salt 4g
- Instant dry yeast 3.3g
- Milk 74g
- Water 85g
- Unsalted butter 22g
- Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on.
- After 10 minutes, add the butter and knead for another 10 minutes.
- Once the dough is kneaded, form it into a ball, put it in a bowl, cover with a shower cap, and let it rise for the first time at around 30℃ until the dough has doubled in size to 2 to 2.5 times its size.Lightly spraying the bowl with oil and letting it rise for the first time will make it easier to remove the dough.
- After the first fermentation, divide the dough into 320g for the long dough and about 100g for the petit dough, and re-roll each dough.
- Fill the dough from step 3 into a mold sprayed with oil, seam side up. *Usually, the seam is placed toward the bottom of the mold, but the vaulting box mold is rolled out with the bottom facing up, so the seam is facing up. If the binding begins to open midway through, pinch it gently.
- Let the dough from step 4 rise for a second time in a warm place around 35 degrees. When the its about 9 minutes, cover it with a lid sprayed with oil.
- Bake at 190 degrees for 25 minutes for long and 20 minutes for petite. At the same time, the petites are baked and taken out after 20 minutes, and the long ones are taken out after 25 minutes. Once baked, drop the entire mold slightly from above to give it a shock, let the steam out, remove it from the mold, and remove the rough heat.*Please adjust the temperature and time according to your oven.
- Put the coated chocolate melted in a hot water bath into a cornet, write the number on the box, and it’s done.