The fourth set: a small French meal package, which is actually three loaves of bread with the remaining French bread yeast.Although it's the last thing left, it's the first bread to come out of the oven.After one to three hours of fermentation, a small portion is distributed to French rye bread and country bread.After another night of refrigeration and fermentation, a small portion is distributed to walnut raisin bread.In the end, about four-fifths of what was left became this small French meal.In the beginning, the intention was to make only half of the yeast.Because that's enough for three loaves of bread with a full portion, let alone three loaves of bread with only half a portion?When he arrived, he forgot what he had thought at first and did not hesitate to bet in full.Then I suddenly remembered, and I was upset, and I did the math: half the yeast could only have about one small loaf of bread left, and the whole yeast could only have about three small loaves of bread left, considering the baking with fire, obviously baking three loaves of bread is more economical and reasonable.Suddenly released.While the rest of the dough is still simmering, this first yeast has completed its mission and is waiting for its final glory.If it didn't have that bowl of egg juice to use, maybe it would have kept its original color.However, it was the bowl of egg juice that prompted the determination to brush the eggs.The effect is not particularly good, the surface does not become particularly smooth from brushing the eggs.Shouldn't it be simpler to keep it in its original color? However, its life has been fixed at this moment....

WHAT YOU NEED

Ingredients

100 grams of starch
1 g of dry yeast
68 ml of water
2 grams of salt

How TO MADE French meal packages

Steps 1 to 4

1. Materials used

2. Mix all the materials.

3. Stir evenly, place at 28-30 degrees, ferment for 1-3 hours

4. Growing up

Steps 5 to 8

5. Round and round

6. Wrap in a preservative film, put in the refrigerator and refrigerate overnight

7. Remove the next day and reheat for 1 hour.

8. Divided into three levels

Steps 9 to 12

9. Round and round.

10. Put in a pan, 35 degrees, and ferment for 1 hour.

11. The dough grows, and the surface is brushed with egg yolk.

12. Put in the oven, middle layer, heat 200 degrees, bake for about 10 minutes

Steps 13 to 16

13. Gold on the surface, furnace

Handy cooking tips

　　This bread dough can also be unrefrigerated, waiting for the fermentation to be completed, directly cut into shapes, and finally baked when the fermentation is mature.The baking time and firepower need to be adjusted according to the actual conditions of the oven.