It's natural to use 36 hours of natural yeast dough to make Shapada slippers.Sharbada, like the legal stick, also requires many holes, thin skin, crisp shell, and internal moisture, so the dough also requires less kneading and more folding, and the main fermentation is sufficient.Because there are so many holes, the dough needs to be so wet, so although only 10% of the coarse grain is in the dough, 85% of the water is added, and after fermentation it is literally a bag of water bubbles! But although the process doe...

2023-10-29

Every week I have to do my homework with natural yeast, because there is no end to studying, and last week I did my second Duran powder, which was a tragic failure.To find out why, I made two cocoa powder sticks in one go.I got up at two o'clock in the morning and put the dough in the fermenter, and I was able to make two doughs, one was ADM alkaline ultra-dark cocoa, one was good time cocoa powder (since I used Favna cocoa powder, there was no way to consume good time cocoa powder at home).Do it again with Fafna n...

2023-10-29

It's a beautiful shape that can be twisted at will.That's where it's particularly attractive.This kind of bread is easy to guarantee that it tastes good enough because it is cooked with coconut oil.I still find it difficult to make bread dough, and I haven't seen anyone pull out a particularly thin film when they make toast.Of course, there are some breads that you don't mix to that extent, and they can be successful, but I really want to experience, if you pull out a thin film, does the bread taste and taste very ...

2023-10-29