Toast Feelings of Fagan-Natural Yeast Crispy Bark Toast
Published Jan 23, 2024 at 17:09pm ET
Crispy toast was eaten by Master Lin Yuwei in Taiwan. Champion toast was praised as delicious and tearful. Its Master Lins graduation work. The skin is crisp and soft, with a light salty taste. I also like it. I asked the Master privately, who used a lot of old noodles with high moisture content and made them from French dough. When I came back to my book, there were two books with crisp toast. The recipe was similar. The difference was a direct method. An old noodle made of yeast was placed for 24 hours to make fermentation seed. The water content was 70%. The problem with high water content operation is that there are too many bubbles, bad exhaust, sticky hands, bad wrestling, bad shaping. After two trials, it was found that one hair is active, the second hair is not active enough, the first day is hot, the second hair is not used fermentation box, and it took four hours to lose its strength and not grow. For the second time, the fermentation tank was used. One and a half hours. Launched, but not powerful enough!
Food Material List
2French bread flour100g
1The fermentation head (main material) is stirred evenly, fermented at room temperature for 2 hours, and stored in refrigerator for no more than 24 hours. The main dough flour was stirred with water and soaked for 1 hour. add the remaining material of the main dough, mix slowly, then mix quickly. The stirred dough was smooth and ductile, the temperature of stirred dough was 26 degrees, the pH value was 5.3 basic fermentation was 60 minutes, and the dough was doubled for 30 minutes. The dough was divided into four pieces on average, rounded and fermented for 30 minutes. The dough was beaten out of the air. The dough was folded one third to the left and then one third to the right. turn right again, fold up one third, then down one third. Fold down and roll into a circle. In two groups, the mouth is closed down and put into the mould. ferment for one hour in a self-made fermentation chamber with temperature 36 degrees and humidity 70%. fermented for 60 minutes until the model was 8% full. The next time the oven is placed in a stone-filled baking pan, 230 degrees, preheated for 30 minutes, put dough in, pour a glass of water into the stone, close the oven door and steam out. Itll be three minutes before we get to the water. Take out a stone baking tray in 10 minutes and bake at 200 degrees for 40 minutes.
2Writing production steps
The first one is undeveloped, and more power is accumulated in the second one. The second is to increase feeding. The third teachers product is much whiter than mine. Perhaps there is not so much bread flour in France. Fourth, pouring water in the whole stone, I am afraid of burning myself, pouring on the edge of the oven, depending on more steam, toast is also near the door where there are cracks, by the inside of a few cracks.
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