The bread book goes to the back, and the questions are heavy.French bread, if you just look at the original French bread, you won't feel any problem.However, there are two changes that follow it closely.If you only look at these two changes, there will be no problem.However, the question arises whether the fermentation conditions of the yeast species are refrigerated or at room temperature? Basic French bread, with a detailed process and steps for making the dough.After making the liquid, it is covered with a preservative film for 4-18 hours of fermentation, this page is blank, also with a footnote: when making the liquid, if it is summer, it takes 4 hours of fermentation after the day is ready.If it's winter, it takes 18 hours to ferment the same day.This explanation does not cause any confusion.One side calculates how to arrange the fermentation time of the liquid, while the other side flips to the last two changes: shrimp bacon and French cheese bread.Since the same dough is used, both breads no longer have a detailed process for making the dough, but only a concise process for the entire production process, with the temperature conditions and the time required for each process indicated in brackets.Liquid fermentation (4-18 hours in the refrigerator), which is clearly different from the description of raw French bread.There is no mention of refrigerated fermentation in the basic French bread making, and the difference in the time of fermentation between winter and summer does not make it understood as refrigerated fermentation in the refrigerator.Moreover, the temperature in the refrigerator is low and relatively constant, so why is it necessary to ferment for different periods of time in different seasons?In late spring and early summer, the fermentation time is controlled between 4 and 6 hours, and there is probably no problem.A little bit of liquid.The liquid with three dots of water obviously refers to the fermented dough with a higher water content.The 1:1 ratio of flour and water in the recipe also seems to explain the problem.However, turning to the end of the book, in the summary of bread terminology, the liquid method is explained as follows: the production of breads rich in butter, such as cow's horn bread and Danish gingerbread.However, when the temperature of the dough rises, the butter contained in the dough melts.Therefore, the bread made the day before is fermented and then refrigerated overnight in the refrigerator to keep the butter temperature low.Not a drop of butter was used in the French bread dough, so there is obviously no need to worry.And the liquid method that's being explained here, it's supposed to be nocturnal.If you want to understand, then do it.Although it is recorded in terms of the total amount of materials used, only half of it is actually made.Two small, short sticks that look hard on the outside, but are actually soft on the inside and feel good.

WHAT YOU NEED

Ingredients

75 grams of starch
Dry yeast 0.3 g
75 ml of water
175 grams of starch
1.5 grams of dry yeast
90 ml of water
0.5 grams of salt
4.5 grams of salt
1 g of malt sugar
1/10 cup of vitamin C solution
All the liquids

How TO MADE French bread

Steps 1 to 4

1. Liquid: 75 grams of starch, 0.5 grams of salt, 0.3 grams of dry yeast, 75 ml of water

2. The main dough: 175 grams of starch, 4.5 grams of salt, 1.5 grams of dry yeast, 1 grams of malt sugar, 90 ml of water, 1/10 cup of vitamin C solution, all liquid

3. Pour the liquid into the bowl.

4. Stir into a uniform dough, about 25 degrees, ferment for 4-6 hours

Steps 5 to 8

5. The dough rises

6. Pour the dough into the malt sugar with water and stir evenly.

7. Add the vitamin C solution and stir evenly.

8. Pour all the flour into the bucket.

Steps 9 to 12

9. Add to mixed solution

10. Injected liquid

11. Bread maker and dough process 13 minutes

12. Pull out the membrane.

Steps 13 to 16

13. Put in a large bowl, 28-30 degrees, ferment for 60 minutes

14. Growing up

15. Pour it out.

16. Cut to 2 points.

Steps 17 to 20

17. Flat, rolled up

18. Turn 90 degrees and roll again.

19. Mouth down and relax for 15 to 20 minutes.

20. It's flat.

Steps 21 to 24

21. Fold the top third to the middle.

22. Turn 180 degrees, fold the remaining one-third in the middle.

23. Yes, fold the interface.

24. Grind into a date kernel, put on a towel, 35 degrees, ferment for 60 minutes

Steps 25 to 28

25. The dough is grown and cut into two slices on the surface.

26. Transfer to a preheated pan with the oven, spray water on the surface, put in the oven, middle layer, heat up to 220 degrees, bake for about 20 minutes,

27. Gold on the surface, furnace

Handy cooking tips

　　Yeast of less than 1 g is not convenient to weigh, so 1 g can be taken first, 0.5 g can be used half, and 0.3 g can be used one third.The baking time and firepower need to be adjusted according to the actual conditions of the oven.