The art of french pastry phần 582
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less1½
tablespoons
Breadflour|450
grams|3½cups
plus1rounded
tablespoon
Wholeeggs|125
grams|About
2½extra-large
eggs
Wholemilk(3.5%
fat)|125grams|
½cupplus2
teaspoons
Seasalt|10grams|
1¼teaspoons
Butter(French
style,82%fat)|
150grams|53/10
ounces
Wholealmonds|
40grams|28
almonds
Water|50grams|
Scant¼cup
Butter(French
style,82%),
softened,for
greasingmolds|
Asneeded|As
needed
Confectioners’
sugar,fordusting
|Asneeded|As
needed
METHOD
1 Makethepoolishwith
abasetemperatureof
60°C.Let’ssaythatyour
roomandflourareboth
20°C(68°F):addroom
temperature+flour
temperature(20°C+
20°C)=40°C.Subtract
thesumfromthebase
temperatureof60°C:
60°-40°=20°.This
meansthatyourmilk
shouldbeheatedto20°C
(68°F).Adjustthe50
gramsofmilktotheright
temperature.Placeitin
thebowlofyourstand
mixerandaddtheyeast.
Stirtogether.Sprinklethe
all-purposeflouroverthe
top.Letsitfor10to15
minutes,untilcracksform
onthesurfaceofthe
flour.Thissignifiesthat
theyeastisfermenting.
Thisliquidfermentationis
calledapoolish,andacts
