French old noodle recipe
French flour T65: 500g, low sugar dry yeast (red swallow): 5g, salt: 10g, water: 350g, malt extract (malt extract): 3g
Step 1: Add all materials to the blender and stir to 7-8 into gluten (pictured)
Step 2: Store in a sealed container, ferment for 2 hours at room temperature, and refrigerate for 12 hours.
Step 3: Fermented French old noodles, twice as big.
Step 4: It has a rich net shape and a slight lactic acid flavor.
French noodles will produce acetic acid for a long time, which will affect the flavor. Try to do as much as you can.