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Savarin
Preparation info
- Makes
24
cakes ( 3 in each) - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Bread flour |
Method
- Combine the bread flour and yeast and mix with the paddle attachment on low speed until well combined.
- Add the warmed milk and salt and mix on low speed until it forms a smooth paste. Do not overmix. Cover the mixing bowl with plastic wrap and ferment at 80° to 85°F/27° to 29°C until the dough has tripled in size, about 1 hour.
- Place the bowl back on
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