Black all-martian second fermented toast

1

Material pictograms; sugar is less than 8 per cent of flour and can be used for ordinary high-activity dry yeasts without the need for high sugar dry yeasts; if fresh yeasts are used, the amount used is three times that of dry yeasts。

2

All materials, except butter, are placed in a rinsing drum, and the black whole wheat is cut into small pieces, allowing for rapid mixing with other materials; flour is not watered and milk is of the same density as milk, leaving around 30 grams of milk to be added when appropriate。

3

It's a slow-disturbing and high-speed, and it's soft。

4

Add room-temperated butter, with low-speed disturbance, to fully integrate the butter into the noodles。

5

Turning high speed, I am using this chef machine, which is very powerful and has much use on the old face. It is less than five minutes after the addition of butter, the face is soft and soft, the face is soft, the face is soft, the film is transparent and resilient, a hole is punctuated and the edge is smooth。

6

It is appropriate to measure below one temperature at 22 degrees; no more than 26 degrees。

7

The fermentation is based in warm and humid fermentation, in which the fermentation box is 28 at 75 degrees。

8

The dough is twice as big and the finger-tip flour is pierced on the top, without collapse or a slight retrenchment。

9

The dough fell down on the panel and was slashed, weighing six equals, rounding each, slamming the basin for about 20 minutes, pressing the finger on the plate and laxing the pit without returning the bullet。

10

The noodles are in the form of oxen tongues, curled in curls and sequestered for about 15 minutes; the finger presses the roll, and the finger drops loose。

11

The face was smooth, and the face grew about 35 centimeters。

12

Turn over, slide down, roll down from top to bottom, seal down。

13

The code is placed in 450 grams of low sugar toast boxes, with a roll in a direction code; the warm and wet fermentation is repeated; and the fermentation box is 38 at a humidity 85。

14

Spectrums to full 9 and oven preheated 160/200。

15

The face is sent to the middle of the pre-heated oven, with a fire of 160/200 degrees for 28 minutes; I use low sugar toast boxes, which are shorter than normal toast boxes use at the same temperature; and do not forget to put tin paper when the top colour is satisfactory。

16

A few shakes of the toast box in the back of the stove, disemboweled, and can be torn or sliced for food when it gets warmed; sealed in a bag。

17

Black-skinned pasta. Tastes good. Rascal

One, the old face, which accelerates fermentation and fully releases grain gas, usually 20 per cent of the amount of the main flour; 400 grams of the main flour, which is fine with 80-100 grams of the old paste, and 100 grams more so I use 100 grams of the old paste, so the acid of the fermentation is thicker, and it is only 22 degrees more if the old surface is warmed up; two, the old face, which is simple, is fully fertilized, and a piece of it is cut once it is fully fertilized; the refrigerator is frozen the next day, if it is used in a few days; the last weight of this is close to 1,000 grams, and 60 grams more do not affect the amount of the next paste; the paste is not so tight as to make small baked bread, it is only 22 degrees more; if two 450 grams are made, an additional 100 grams of flour and other corresponding materials can be stored in a few days; the last weight of this is close to 1,000 grams, and the last 60 grams cut before the oven is removed; or baked milk, baker and baker; the milk and