French bread

Chinese, chilled fermentation. "This new method allows you to bake rich French bread, which takes four to five hours from the beginning to the end. The Chinese pasta can ferment the final pasta for 7 to 9 hours, which is the standard for many professional production. Bread skins are crucified into thick red gold, rather than fermented and insufficiently fermented pasta. This more fermenting colour is possible because more sugar is released from starch during fermentation. This bread tastes sweet, like sugar added, but in fact all the sugar in the bread is released from flour because, during the fermentation process, the starch enzymes and starch fermenters have plenty of time to disperse complex starch molecules. Another key to the success of this bread, like most burning bread, is to operate softly, to maintain, as far as possible, the gas in the face in the process of plasticization, to the extent that the final heart of bread can produce a larger irregular hole and maximize the smell. This bread heart, with its big holes, is one of the signs of success.” The pasta, which had originally been made of three small sticks, was cut off by three quarters to make a smaller stick. “You can only use high-banded flour or condensed flour, but I find that 50-50 blends make bread richer, softer, and the skin is very soft.” Indeed, this much smaller stick, smaller than the normal one, cooled and covered in a soft inside. The first entrance tasted salty and soon the sweetness spilled. The irregular hole shows that even if not particularly successful, it has not been too successful. Cutting is a technical job. I forgot to take it. And then, with boldness, they cut it down. I thought I'd let it release the pressure and see it in the oven. But it's already exciting。