Credit to: 매일맛나 delicious day
You can try to make this creamy potato soup in a bowl of crispy and savory baguette bread. You can make it easily at home! But, if you want to buy the baguette and just make the soup, it would be so easy to make!
RECIPE:
*** Weighing is scale (g), rice spoon (tbsp), and teaspoon (tsp).
[3 servings/ diameter of bread 11~12cm]
Baguette Dough
– 360g Bread flour
– 5g(0.7tbsp) Instant dry yeast
– 7g(1tbsp) Sugar
– 7g(1tbsp) Salt
– 220ml Warm water
Potato Soup
– 380g, 1 large potato (weight before peeling)
– 132g Onion
– A little cooking oil (when frying)
– 16g(1tbsp) Chicken stock
– 350ml Water
– 100ml Heavy cream
– 100ml Milk
– 20g unsalted butter
– 16g(2tbsp) Flour (any type)
– Salt and pepper powder (to taste and add to your liking)
Topping(optional)
– Pepper powder
– Cheddar & Mozzarella Cheese
– Roasted Bacon
– Parsley
TIP
– If you do not have chicken stock, add vegetable water instead of water and season with salt.
– If you replace the heavy cream with milk, the savory taste will be less.
– If the oven has a convection (hot air) function, bake at 200℃ (392℉) for 25~30 minutes
You can make brown more evenly. (Same as air fryer)
– If you want to make the bottom brown evenly, replace it with a wire mesh when the bread is baked to some extent.
– The fermentation time at room temperature is based on summer weather, so make sure the dough is bigger than the time.
– When covering with plastic wrap during secondary fermentation, the dough will stick, so apply oil and cover.
– Be sure to cover the dough with a cloth during the final fermentation to dry out the surface of the dough.
– I divided the dough into thirds, but if you eat less, you can divide it into 4, and if you eat large, you can make it by dividing it into two. If you eat all the soup and bread, you’ll be really full ^^
(For women and children, I think it would be better to use 4 equal sizes)
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