Low-temperature fermentation free of bread
By VicentaLakin
The bread, which looks like an oar, is just borrowed from its appearance and the formula is still a sweet bread shadow. For example, you rub your face with milk and a little sugar. The finished product is good from the skin colour, colour, internal tissue, and soft inside of the outer skin. If the problem is to be singled out, from the current level of knowledge I have, the skin crack does not form a beautiful “little flipping lips”。
Recipe Recommendations
- high-gluten flour 250 grams
- dry yeast 3 grams
- olive oil 20 grams
- milk 200 grams
- fine sugar 20 grams
Steps for Low-temperature fermentation free of bread
1
Material ready: white sugar can be replaced with fresh water
2
(a) All materials are poured into the container
3
It's easy to mix it with a razor
4
Hand-touched noodles, more sticky hands, and that would be all right, with a lid on it, fermenting at room temperature for one hour, and in the freezer at 4 degrees of frozen fermentation for about 18 hours; six hours in the midway, with a ready to fold over and continue to freeze fermentation
5
The noodles are nearly twice as big and the room warms for 30 minutes
6
(b) A small amount of flour, a rewinding of the flour, folding, i.e., the left, the left, the right, the left, the left, the left, and the left, and the left, the left and the left
7
Turn over, round it, put it on the baking paper, and ferment it again in warm and wet; I put it in the oven, spraying a little water fog, temperature 35.50 minutes
8
(a) The pot is roasted in the middle and lower of the oven before it is roasted, for 30 minutes with the maximum temperature of the oven, and the oven is usually only 230 degrees with a maximum temperature of 230 degrees for the home; when the face is twice as big, the surface is scavengered and the cleavage is cut with a cutter
9
Take out the casserole and put it in the casserole with baked paper, and cover it, and take this step fast and beware of the heat
10
(a) Sending a raw pot into the lower and middle of the oven for 20 minutes at 230 degrees above and below the fire; I use the "strike" pot, which is thick, without fear of internal black or external yellow being baked or colored
11
After removing the lid, 200 degrees of fire, 210 degrees of fire and 15 minutes of roasting; this step can be adjusted to the situation in the oven, the mass of the pot and the thinness; I actually set the fire at 230 degrees, and the bottom of the baked bread is a little puffy, so here it is suggested to cool it
12
Once out of the oven, it is dragged out of the pot and can be eaten when it is hot; if it is not hot, it can be sliced, soft inside, and tastes super good。
13
Low-temperature fermentation free bread, soft inside, deliciousLow-temperature fermentation free of bread Make Tips
1. The bread ferments over a long period of time with a low temperature and is unique and cosmopolitan; the next day, when it is consumed, it needs to return to the oven at 180 degrees for five minutes to restore its soft insides; 2. The pots use as high a pot as possible, allowing enough space between the noodles and the caps, one for the noodles to rise, and the other for the air to increase and the skin to become more thinner。