Auvergne bun(ao fu nie yuan mian bao )

Auvergne bun

Introduction:

"Auvergne bread is a famous product of contar in Auvergne, France. It has thick skin, can be preserved for a long time, and is matched with salt cheese. Imported rye flour is mainly used in the material. The dough is easy to be soft, so the softness and hardness of the dough should be well controlled in the production process."

Production steps:

Materials required:

High gluten flour: 50g

Rye flour: 185g

Dry yeast: 2.5G

Salt: 4G

Water: 140g

Fermented old dough: 80g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Ao Fu Nie Yuan Mian Bao