The amylase enzyme is essential here, to me. It really gives it the texture I want. Easily can be scaled up. This is for 2.
Recipe is:
210g King Arthur Bread Flour
80g Whole Milk (100°F)
50g Water (100°F)
3g instant yeast
3g amylase enzyme
4g salt
5g honey or sugar
10g oil
I use a stand mixer to knead for 8 minutes. Rise 1.5 hours. Divide, shape, rise another hour on parchment dusted with cornmeal. Score and brush with egg white mixed with a splash of water. Bake at 375°F with steam for 10 minutes. Then another 8 minutes without steam.
acutelykyrias
well well well
Hustle787878
Go Birds
PiG_ThieF
Waiting on the follow up post showing the completed cheesesteaks. Go Birds!
4 Comments
The amylase enzyme is essential here, to me. It really gives it the texture I want. Easily can be scaled up. This is for 2.
Recipe is:
210g King Arthur Bread Flour
80g Whole Milk (100°F)
50g Water (100°F)
3g instant yeast
3g amylase enzyme
4g salt
5g honey or sugar
10g oil
I use a stand mixer to knead for 8 minutes. Rise 1.5 hours. Divide, shape, rise another hour on parchment dusted with cornmeal. Score and brush with egg white mixed with a splash of water. Bake at 375°F with steam for 10 minutes. Then another 8 minutes without steam.
well well well
Go Birds
Waiting on the follow up post showing the completed cheesesteaks. Go Birds!