Cold storage fermentation cottage version of European bread -- sponge bean dregs bread (self created version)(leng cang fa jiao fa shan zhai ban ou bao hai mian dou zha mian bao zi chuang ban )

Cold storage fermentation cottage version of European bread -- sponge bean dregs bread (self created version)

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: knead until the ordinary film can be pulled out and put it in the refrigerator for 48 hours.

Step 3: take it out of the refrigerator and put it at room temperature for 5 hours. (in spring, the temperature is about 10-15 degrees)

Step 4: open the fresh-keeping bag to open the dough, with obvious film.

Step 5: divide and relax for 15 minutes, round and ferment to twice the size.

Step 6: Sprinkle the whole wheat flour on it, cut it with a sharp knife, let it stand for 10 minutes, and put it in the oven 180 degrees for 25-30 minutes.

Step 7: OK

Materials required:

Bean dregs: 230g

High flour: 350g

Custard powder: 10g

Egg: 1

Yeast: 5g

Honey: 75g

Salt: 5g

Oil: 20g

Note: found that this bread is not ordinary bread, ordinary bread is baked 1-3 hours after eating, taste the best, and this kind of bread for a long time more delicious, more fragrant. But it's not particularly long. I think 10-15 hours is the best.

Production difficulty: ordinary

Process: Baking

Production time: several days

Taste: Original

Chinese PinYin : Leng Cang Fa Jiao Fa Shan Zhai Ban Ou Bao Hai Mian Dou Zha Mian Bao Zi Chuang Ban