ROTI PERANCIS

BAGUETTE (ROTI PERANCIS by Alan Ooi)

(A)
250g plain flour
11/2 tbsp instant yeast
1/2 salt
1/4 bread improver

(B)
140ml water

Method:
combine ingredient A in mixer... add in ingredient B and beat to form a dough... beat till dough is smooth and elastic to touch... leave the dough in a big bowl, cover with a damped cloth... leave it to raise for 20 min...divide the dough...shaped into balls and then flatten...make into long cylindrical shape...and leave to proof for 30 min... when the dough is ready...slit the front centre(sy pakai pisau blade)...brush with water and bake in a preheated oven at 210'C for 15 min...cool on wire rack.

notes : resepi asal letak garlic butter kat tengah dia...tapi sy buat plain je...roti ni agak berat sikit...mungkin sbb resepinya menggunakan tepung gandum.