Bread making is something that I am not just doing for eat, required skill and knowledge of bread of course and artistic mind with creativity which link to my job.
I made this coupé(Meaning of "Scored"), Small individual size of french bread using "pain traditional" dough.
I made my own leaven with raisin 2 weeks ago.
What I reckon is, they tastes way different from store-bought one.
What I recommend is, pile up some cheese on top and then toast them until gets a bit crunchy.
Grind good amount of black pepper, and enjoy!
Simple yet, makes your breakfast something amazing.
Home-Made Leaven (about 4-5times of bread you can bake with)
80g Organic raisin(the one with NO-OIL COATING)
240ml Tap water
1, Prepare clean jar(preferably wide bottom with glass made one), Make sure the jar is dried.
Mix all the ingredient and leave for a week in warm place.
*It takes about 3days to be ready in summer time, 4~5days in spring/autumn time, a week to 10 days in winter time.
*Not to place under the sun.
*Shake once a day to let them breath.
Archive for 3月 2013
Pain Traditional
