Baguettebrotchen from The Fundamental Techniques of Classic Bread Baking by French Culinary Institut
Prepare the mise en place, taking care that the butter is at room temperature. Combine the bread and rye flours with the water, yeast, malt syrup, butter, and salt in the bowl of a standing electri...
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Ingredients
- ice for steam
- flour
- oil
- salt
- unsalted butter
- malt syrup
- yeast
- water
- rye flour
- bread flour
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