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Modern Algerian Pastry- Maritozzi
Hi
The recipe for the Maritozzi says (I checked both English and Spanish):
-Cover the Maritozzi to avoid drying out and proof at room temperature for 1.5-2 hours.
-The next day, let proof until it doubles in size. Egg was and bake…
But the actual lesson Introduction and preparation of the brioche LESSON 8 OF 43) shows only ONE proofing session.
The chef says about only one proofing, 1.5-2 hours at room temperature, and then baking.
So, what is correct here? 🧐
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6 Replies
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Hi, @yairybzgmail-com
The correct preparation is:
You prepare the dough and let it rest for at least 5 hours in the refrigerator or overnight.
The next day you take the dough out of the refrigerator and cut 120 gram portions, shape them and let them rest for 1.5 to 2 hours at room temperature.
Greetings. -
Hi
So the recipe is wrong?
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Hi, @yairybzgmail-com
It’s not bad, but the procedure or steps are in disarray.
I am going to send this observation to the team in charge so they can review it.Greetings.
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What do you mean “it’s not bad”?
Following the recipe instructions you will get a failed result.
As simple as that.
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Hi, @yairybzgmail-com
I understand what you are saying, what I mean is that the description of each step is correct but it is in disarray. I sent you the correct procedure and as I mentioned,I am waiting for the response from the charging team so that they can verify this incident.
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Hi, @yairybzgmail-com
The Maritozzi preparation has already been edited with the correct information in the recipe book.
Greetings.
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