bread recipes

Natural fermented garlic soft bread

Natural fermented garlic soft bread

VicentaLakin

(Data used for reference purposes only, please see Tips before production. The amount of the formula can make 15 small breads between 30 and 35 g. The benefits of natural fermentation are many, but because of its special nature, it is usually used more widely in low-sweet breads such as “European bread”, “rural bread”, and “fast stick”. In fact, ordinary soft bread can be made with natural yeast. Today's garlic-French soft bread is a soft bread made of natural yeast. Garlic French, a piece of bread I've always loved. Once upon passing through the bakery, you can't help but buy it. Cracky skin, soft heart, greasy garlic butter fragrance, even when my appetite is bad, it gives me the desire to eat. This time, using natural yeast to make this bread, it's still good. After a spring break, do you all feel like you have no appetite? Then let's bake a plate of salty and soft garlic. I'm sure it'll awaken your taste buds and rekindle your appetite
Danish hands tore bread

Danish hands tore bread

VicentaLakin

Last year, it was recalled that one time, in a hurry to read early and not eat breakfast, he went to the red mill in the back to buy a Danish hand tore bread and found that it was generally Danish bread practice. I was eating and thinking, "This is definitely not animal butter, it's man-made butter! Because animal butter is more expensive, and the bakery will never use expensive raw materials! The oil in the bread should be Margeline, a piece of artificial cream, which the professional master used to call "sweet." A trans-fatic acid exists in man-made butter and has a very bad impact on human health. I haven't bought it since then. It's breakfast for the husband. The first Danish hand tore bread was made, but it was largely successful。