This is from my bread book, Homemade Bread. I love the bread, which is very soft, and my favorite coffee fragrance and cheese pie, and makes two big breads, and looks extremely satisfied. Some of the small partners may ask what is Polish, first by introducing the Polish method of making bread, which came from Poland in the first half of the nineteenth century, and later from Vienna to Paris. It is also an yeast, which refers to the practice of water powdering at a ratio of 1:1, which is added to a small amount of yeast mixing after long periods of fermentation and mixing with other materials. The yeast is very simple, and the fermented Polish yeast is spongy and very wet, and is therefore called a liquid seed or fermented ferment. It's very soft to make bread in Polish, and it's very good to make an internal radish of toast, which I like very much. We'll share it with you next time。
The raw toast I'm sharing today has been replaced with an appropriate amount of honey and milk to replace the sugar, so that the amount of sugar can be reduced significantly, so that the rate of fermentation can be reduced, so that the slow fermentation makes the toast softer, chews more and more and the formulation is adjusted and less sweet, whether the hand is torn or made into a sandwich, and you can really feel it when your hand touches it, it's really soft! The practice does not need to be loose, fermented at a time, and is particularly simple, and even new players who have just entered the pit can succeed easily。
