bread recipes
VicentaLakin
Set three: French country bread waits the longest. It's been fermenting five times. The first fermentation from 1 to 3 hours; the second fermentation from 15 to 20 hours; entering the main noodle, fermenting for 90 minutes and exhausting for 45 minutes before entering the final fermentation for 70 to 90 minutes. The most patient country bread. The use of a basket for final fermentation appears to be the characteristic and symbol of rural bread. The basket gives bread a circle of marks like steps. What if I don't have a basket? Mr. Meng said it could be fermented directly on the grill. The master of Japan said that he could find a thicker basket, with a thick canvas, or make the face of his face the shape of a growth stick. In any case, they strongly recommended the use of fermented baskets because they were more accessible. There's no basket. What do you do? People who don't follow the normal path always have some crazy ideas. So it was aimed at the two empty or full pottery. The top of the sour table should be the right size to borrow it. While the sun is right, clean, dry and wait for the last of the noodles. The lid of the mouth, like a big bowl of clay, thick, plentiful, plentiful, smouldering. The whole plan is nearing completion. It's a secret. The tremors were carefully poured on the grill, pierced, sprayed and sent into the oven. However, it was discovered that the oven was set at temperature, but it was left in the heating slot. The water-sprayed noodles had to wait for the cold oven to develop the enthusiasm to embrace it. Looking at the wet skin, wondering if it would be too bad. Not too bad. Although there are no circles of “steps”, the roughness caused by the surfaced flour is sufficient to bring satisfaction。
VicentaLakin
Set four: French snacks, which are actually three pieces of bread with the remaining French yeast. It's the last thing left, but it's the first bread out of the oven. After 1-3 hours of fermentation, very little of the French rye bread and rural bread is distributed. After another night of frozen fermentation, a small portion of walnut raisins is distributed. The last left was about 4/5 and turned into this French snack. At the very beginning, it was only intended to be half-sized. Because that's enough to cover the full weight of three breads, and what if all three breads are just half? However, scheduling steps have been calculated to fit in. It was too early to do so, but it was too early to do so. And then suddenly remembers that, after all that has happened to me, it is possible to figure out that half of the fermentation leaves only about one little bread, while the full fermentation leaves about three little breads, which is obviously more economical in terms of roasting fire. Relax. While the others are still growing, the first fermentation has fulfilled its mission and awaits its final decay. Brush your eggs or not? Without that bowl of egg fluid, it might be able to keep its own color. However, it was the egg fluid that made the determination to brush the egg. The effect is not particularly good and the surface is not particularly smooth because of the brushing of eggs. It would be a bit more modest, wouldn't it? However, its life has been set at this moment。
