Aug 6, 2017
深夜バゲット。 加水率70％ 赤サフ使用。 常温放置後、冷蔵発酵。 過熱水蒸気300℃10分→オーブン230℃15分。 #自家製パン #自家製バゲット #赤サフ #過熱水蒸気 #baguette #homemade #homebaking #homadebread #homemadebaguette #safinstant #saf #redsaf #superheatedsteamoven 疑惑の#東芝 #TOSHIBA (経堂)
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深夜バゲット。 加水率70％ 赤サフ使用。 常温放置後、冷蔵発酵。 過熱水蒸気300℃10分→オーブン230℃15分。 #自家製パン #自家製バゲット #赤サフ #過熱水蒸気 #baguette #homemade #homebaking #homadebread #homemadebaguette #safinstant #saf #redsaf #superheatedsteamoven 疑惑の#東芝 #TOSHIBA (経堂)