Colded bread
By VicentaLakin
The Chinese method divides bread fermentation into two stages, with many different methods. This time a 17-hour freezer is used, i.e. at least 17 hours (no more than 72 hours) of cooling in refrigerators with 70% of the amount of noodles at 0-5 degrees to form a medium and then referment the rest. The Chinese bread is more chewy and wet and slows the ageing rate. The slow fermentation of bread can better release the fermentation of flour. The square comes from the unicorn, the natural bread scent。
Recipe Recommendations
- Chinese species: Gao Fen 100 grams
- Middle species: Water 54 grams
- Chinese species: Dry yeast powder
- Chinese species: Salt 1 gram
- Chinese species: milk powder 3 grams
- high powder 50 grams
- salt
- sugar 12 grams
- water 40 grams
- yeast powder 0.6 grams
- butter 10 grams
- egg liquid appropriate amount
- milk appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Colded bread
1
All materials of the Chinese species are evenly mixed into a noodle, fermented at room temperature for one hour, placed in an environment of 0-5 degrees and refrigerated for 17 hours。
2
A small section of the refrigerated Chinese noodles and the rest of the material except butter is added. (milk and egg fluid don't join, just brush the surface)
3
Scratch the noodles to the extension phase. Add butter and continue rubbing until it is fully integrated with the pasta。
4
It ferments twice as much in warmth. Press the hole and don't bounce back. Noodles don't collapse。
5
The noodles are split into small pieces, about 40 grams, rounded, covered with a protective film and warmed to continue the second fermentation。
6
The noodles are fermented twice as big, with milk and egg fluid. A few knives。
7
The small oven is 140 degrees preheated (180 degrees in square), mid-level, top-fire, 10 minutes。Colded bread Make Tips
1. Refrigeration temperature: 0-5°C
2. Refrigeration time: 17-72 hours
3. After refrigeration, the dough rises to approximately 1.2-1.5 times its size.