Polish yeast, Focasha

"The yeast is a powerful tool for making good bread. It can extend the fermentation time and release more taste from grain molecules.” Polish yeast, “is a wet yeast, usually made of equivalent water and flour. No salt, only 0.25% fresh yeast added”. “The obstacles to fermentation in the face of the wet fermentation are much smaller. So yeast can easily convert sugar into carbon dioxide and ethanol. That is why a small number of yeasts can play a significant role in ensuring long fermentation. When using Polish yeast, we usually need to add some yeast at the end of the table, but not every time. Little yeast. In the yeast formulation, 319 grams of flour are made of approximately 652 grams of yeast, with only 0.9 grams of yeast. Focasha uses 567 grams of yeast. Don't want to make so much bread. About 30 per cent can make a 9 inch disc for Focasha. Calculating, yeast use is only 0.23 g in yeast. Very little. The fermentation takes a long time, three to four hours, and spends the night in the fridge, because it can “make it taste more abundant”. But what if we don't have time the next day? It's good that the yeast can be stored in the fridge for up to three days. That's enough. Take it out at convenient times in three days and officially begin the Focasha journey one hour later. Three folds, one hour fermentation and another two hours, baked into gold brown, dark, cooled for more than 20 minutes and cut. The decorations and additions on the surface are conveniently done at hand, and rosemary tastes are the protagonists。