It turns out that leek bread can do that too.This bread with raisins is interesting in shape.Two small dates together, squeeze the two ends, and then it becomes a loaf of bread.It's just that at the end of the fermentation, the temperature seems to be a little bit higher, the dough seems to be a little bit thicker, the ends are a little bit thicker, it doesn't look good, it reminds you of coffee beans.... ...

2023-10-29

The third set: The longest wait for French rural bread.It has undergone five fermentations.From the first fermentation of 1-3 hours; to the second fermentation of 15-20 hours; entering the main dough, fermenting for 90 minutes, then fermenting for 45 minutes after exhausting, before entering the final fermentation of 70-90 minutes.The most enduring rural bread...The use of vine baskets for final fermentation seems to be the characteristic and hallmark of rural bread.The vine basket gives the bread a step-like circu...

2023-10-29

Looking at the recent solar eclipse, the temperature has risen, some are panicking.Observe the thermometer, at noon on a sunny day, the room temperature can still be maintained above or below 25 degrees, hurry up and complete this Italian Chabatta that needs to be fermented for 15 to 20 hours at 22-25 degrees.The special shape resembles a shoe, as described in the book.It doesn't feel like a shoe at all.How can a shoe not have an opening? That shape is more appropriate than a shoe, rather than a foot.I made a piece...

2023-10-29

Three questions: 1, doughnuts? or doughnuts? 2, butter = cheese? 3, eggs? where did they go? Question 1: circles OR rollsThe doughnut, in the impression, is an empty ring-shaped fried bread.And these three doughnuts, from the shape of the practice to the English name of the sweet roll, make you think it's more appropriate to call it a sweet roll.Question 2: Butter = cheese? Butter and cheese are intertwined, starting with doughnuts, which is the biggest problem for people in the second half of the book.The first ha...

2023-10-29

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 prese...

2023-10-29

And speaking of butter and cheese, since I found this book about the mixture of butter and cheese, I can't help but be cautious when I see these two words again.French cheese bread, made with processed cheese, looks like it's been wrapped, and it doesn't feel like butter after it's been baked.I just don't know what kind of processed cheese it is.I've got a piece of cheddar cheese in my hand, and I'm going to use it here.Just make half a slice of cheese bread, this slice of cheese should be enough.Cutting is a techn...

2023-10-29

The second variation of French bread, originally called shrimp bacon bread.The name, at first glance, seemed to be bread with shrimp and bacon, I looked at the picture and the text back and forth, I didn't see where the shrimp was, I just said to put a piece of bacon on top of the dough.Morpheus, are shrimp seeds in bacon? Whether there are shrimp seeds or not, bacon is there.He had no bacon in his hand, and he was wondering if he should cut the pork leg in two and pretend to be bacon.However, the long striped baco...

2023-10-29

Although the bread book lists it in the challenging bread chapter, I really don't think it's that hard.Maybe the difficulty lies in the face.In fact, the kneading has always been an important step that this book does not tire of repeating and emphasizing, different doughs, the time of kneading and the final state are clearly different.The dough of the Turkish bread circle, which has no after-oil method and no transparent glove membrane, is slightly drier than the dough of other breads, somewhat like the dough of th...

2023-10-29

Children's Day, although it's a children's festival, I'm also a child who hasn't slept.Happy June 1st to all my friends, always have a young heart full of childhood. ...

2023-10-29

Baked bread.The last piece of bread in the bread book.First of all, there's no sodium hydroxide, so put it away.After the baking soda, I didn't move, so I grinded it until today.Sodium hydroxide, also known as pyruvate, pyruvate.It is highly alkaline and corrosive.General grocery stores are not for sale.In this bread, its aqueous solution is used to soak the loaf of bread after orthogonal fermentation to form a unique color and flavor.It has been debated whether to translate this bread into an alkaline-free version...

2023-10-29

The moment of cutting the toast will surely surprise you! The beautiful marble patterns not only add to the shape of the toast, the cocoa aroma and the slightly bitter taste, but also make the toast taste richer. ...

2023-10-29

The yeast powder is poured into warm water to dissolve fully, all the ingredients are mixed evenly and the yeast water i...

2023-10-29