Set three: French country bread waits the longest. It's been fermenting five times. The first fermentation from 1 to 3 hours; the second fermentation from 15 to 20 hours; entering the main noodle, fermenting for 90 minutes and exhausting for 45 minutes before entering the final fermentation for 70 to 90 minutes. The most patient country bread. The use of a basket for final fermentation appears to be the characteristic and symbol of rural bread. The basket gives bread a circle of marks like steps. What if I don't have a basket? Mr. Meng said it could be fermented directly on the grill. The master of Japan said that he could find a thicker basket, with a thick canvas, or make the face of his face the shape of a growth stick. In any case, they strongly recommended the use of fermented baskets because they were more accessible. There's no basket. What do you do? People who don't follow the normal path always have some crazy ideas. So it was aimed at the two empty or full pottery. The top of the sour table should be the right size to borrow it. While the sun is right, clean, dry and wait for the last of the noodles. The lid of the mouth, like a big bowl of clay, thick, plentiful, plentiful, smouldering. The whole plan is nearing completion. It's a secret. The tremors were carefully poured on the grill, pierced, sprayed and sent into the oven. However, it was discovered that the oven was set at temperature, but it was left in the heating slot. The water-sprayed noodles had to wait for the cold oven to develop the enthusiasm to embrace it. Looking at the wet skin, wondering if it would be too bad. Not too bad. Although there are no circles of “steps”, the roughness caused by the surfaced flour is sufficient to bring satisfaction。
The meaning of circumcision has never been too well understood. It's just like the hiccup after the baking. I can't keep track of the depth of cutting. Every time a knife is laid, there is always caution, lest it be too deep and too shallow. It's always hard to squeeze the right degree. It was not until three rye breads swelled in the oven that the meaning of circumcision became apparent. - And as they expand under heat, their skins get tighter, and balloons that seem to have enough gas continue to swell and expand. It's a matter of fear that they'll burst into pieces in the middle of the brakes, so they'll be able to spread their anger. It was at that moment that it became clear that the cut was not only a beautiful level, but also a release. The bread book makes it very clear that “a fraction of the carbonated gas will accumulate within the last waking face, so that, by scratching it, the gas inside the bread will spread into the air, so that it will expand evenly, so that, when it is baked, it will be equally warm, and finally bake bread that is attractive to eat.” It must be hard for them to grow at that moment。
"Water boiled tomatoes (chedding)". It's just that it's hard to read these words. You can understand the ketchup and the ketchup. What difference does it make when you boil, you cook, you cook, you cook, you cook, you cook, you cook. Actually, it wasn't too much at first to just cut the tomatoes and boil them, Chettin. And to see the picture in the book, the thick color of the thick juice, it's like ketchup with a little tiny particles. All of a sudden, there's a doubt about what you're doing, you start over, you boil the cedin. But the tomatoes seem to be as easy as summer tomatoes to rot as mud, with their eyes turned white, and finally decided to slobber and heat up most of the water. In the end, it's not as red as the Japanese master, and it's so thick. It's a good color
A very simple piece of bread, no sugar, and only 5 grams of butter, which is French bread, which I do not have, which is also the usual high flour, and which is also the usual agricultural powder, which is the more simple it is, the more it is, the more it smells, the more it is used for mustard sauce, the more it tastes, the better it is for garlic butter toast
It's actually bagels. There is a bagel mold used to cut the face into a circle. Mr. Meng's beego was used to pierce the center and then pull out the ring. And the Japanese master grew up with noodles, and then he cooped up. The interface is also unique: flattening one end to the other. There is an interlocking line for baked bread. The bread book is very detailed. But there were also mistakes, and there was some confusion. The picture above indicates a basic fermentation time of 90 minutes, while in step text it is 30 minutes. A full hour. An hour and a half or a half? That's not a good judgement. A review of the previous pieces of bread compared to the increase in the hair of the lasagna in the picture took half an hour. Turn back, the basic fermentation time is clearly stated in all the steps text and process summaries of the changes in the bread cycle. It seems that the judgement is correct and that only the battle is over. Noodles that do not require post-oiling are rather cumbersome and seem to be difficult to shape, except for a bit of murmur in the heat. The first one, strictly followed the instructions, burned for 30 seconds each. Then, for a shorter period of time, 10 to 15 seconds on each side, I wonder which is better? But there seems to be no difference after the bake。
