Queen's bread at low temperatures

Queen's bread at low temperatures

the squares come from the youtube, which bakes engineering lions, and the chinese ferment with a long period of low temperatures, which makes the bread tissue more delicate and soft. i thought there was too much salt in the square, and i thought i'd cut it down, and then i thought i'd do it on the square. i don't like salt. the temperature i used to take my usual bread test, and the teacher baked it with 160 fire 230 too dark, it felt so hot, it didn't fit my aesthetic。