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65°C water-roux starter (Chocolate Wassant)

It’s a boring rainy afternoon surfing for recipes to try till I saw Florence’s recipe – 65ºC Chocolate Wassant.What’s that? It’s a simple method called 65°C water-roux starter which can replace bread improver / softener that makes your bread super soft (even after a day or 2 if u keep in an air-tight container) – ...

 

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