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Hello everyone!
Today I’m showing you how to make ficelle breads at home!
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➼ Ficelle breads recipe, yields about 7 ficelle breads
Ingredients:
• T65 flour (bread flour): 500 gr
• Water (Baseline temperature: 75°C, kneading by hand): 300 gr
• Salt: 10 gr
• Fresh yeast: 3 gr
• Liquid starter: 120 gr
• Olive oil: 30 gr (add during kneading)
• Water (add during kneading): 50 gr
• Bulk fermentation: 60 min at room temperature or 10 h in the fridge at 4°C
• Dividing and pre-shaping: into 130-gram portions
• Rest: 10 min
• Shaping + fillings
• Final fermentation: 45 min at 25°C
• Baking: 13 min at 250°C.
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation