芒果软欧包 - 无糖少油！老面酵头 | 4K | Mango Bread - Soft Euro Style Bread

This is a mango bread with Pâte Fermentée. The baked bread is beautifully golden brown. The bread skin is neither hard nor soft, but a little bit chewy. The inside is soft and elastic, full of pores like Artisan bread. The aroma of wheat flour is paired with some dried mango. No sugar and less oil, it is a healthy delicacy for all ages. Chapters: 00:00 Intro 00:50 Pâte Fermentée 02:15 Prepare dried mango 02:45 Make final dough 06:15 Bread shaping 08:04 Bread decoration Recipe for 2 bread Pâte Fermentée: Bread Flour 37 g Instant Yeast 1/16 tsp Water 25 g Salt 1/8 tsp Final Dough Bread Flour 180 g All Purpose Flour 85 g Instant Yeast 3 g Honey 15 g Salt 5 g Cold Water 180 g Unsalted Butter 8 g Pâte Fermentée All Dried Mango 50 g Cold Water 7 g Preheat the oven to 400°F/200°C 30 minutes in advance, place a hot water pan 10 minutes in advance to fill the oven with steam, put the bread in the middle rack and bake for about 18 minutes until the surface is golden brown.