Alsa – Baker's yeast Briochin 27.5 g – Dry baker's yeast The Baker's Yeast Briochin alsa® allows you to leaven bread dough, brioches, pizza dough twice as fast as the yeast found at the bakery! Practical, it can be used by hand or in a bread machine. • Dehydrated baker's yeast; • To make your bread, pizza or brioche doughs rise; • by hand or in a bread machine; • Contains 5 sachets of 5.5g. Baker's yeast Briochin alsa®: my essential ally in the kitchen The Baker's Yeast Briochin alsa® allows you to leaven bread dough, brioches, pizza dough twice as fast as the yeast found at the bakery! Practical, it can be used by hand or in a bread machine. Also discover alsa® Alsacian Baking Powder to leaven all your cakes, cakes or doughnuts! Recipe idea: old-fashioned bread INGREDIENTS : • 500 g of flour • 2 sachets of Briochin alsa® baker's yeast • 1/3 liter of water • 1 level teaspoon of salt Rest time: 80 mins PREPARATION OF THE RECIPE : 1. Cover your baking sheet with parchment paper. In a bowl, mix the flour and the Levure du Boulanger Briochin. 2. Add lukewarm water and knead for 15 minutes until a smooth dough is obtained. Cover the bowl with a tea towel and leave to rest for 20 minutes in a place between 22°C and 25°C. 3. Divide the dough into 2 round balls of equal size, place them on the baking sheet and flatten slightly with the flat of your hand. Cover your loaves with a tea towel and let the dough rise again for an hour in a place between 22°C and 25°C. 4. Preheat your oven to 240°C (Th.8) for 10 minutes. Using a razor blade, make the incisions of your choice (grid, cross, diagonal, etc.) on your loaves. Sprinkle your loaves with flour to give them a bakery look. Bake at 240°C (th.
Ingredients: Ingredients: Dehydrated baker's yeast, emulsifier: E 491.
Product Storage Information: Store in a cool, dry place.
