Compared with sweet bread, I prefer slightly salty bread. It feels energetic after eating! So, most of the bread made at home is salty, but because it takes too long to make bread, I always miss the steps and either the bread is out of the oven in the middle of the night. Taking advantage of the joy of success, I gnawed two of them and got up early the next day without thinking about taking pictures. So, the computer draft box is full of steps. Its hard to list the finished product map or bread with finished product map and no step map. It had to be put on hold. Today this bread uses the method of refrigerated liquid seed. In fact, the process is a little similar to that of refrigerated seed. The difference of dough humidity is very big. Ive heard about this before, but I never tried it because I thought it was troublesome. I took advantage of the time to play it boldly in these two days. After tasting it, I really regret that I didnt learn how to refrigerate liquid seeds earlier. What a soft bread! Compared with cake, I feel that bread is my weakness, because the number of failures is more than the number of failures of cake, making cake seems to have a kind of innate familiarity, the first time success, and bread, always in constant exploration, fortunately, also slowly into the formal, of course, there are many things to learn.
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