Low temperature refrigerated fermentation. The method used is to tie the bag tightly to prevent over-fermentation and ferment at low temperature. Firstly, the yeast can slowly brew and taste better. Secondly, the dough is more flexible and can be used at any time in the next 1-3 days. Such dough The real bread is softer and has a better flavor. Therefore, this method has been highly praised in some forums in Taiwan.

Refrigerate the beaten dough. If the beaten dough will not be used for a long time, you can enable freezing to preserve the dough. Pack the beaten dough into bags using the same method as above and place it in the freezer of the refrigerator. Take it out when you want to use it, defrost it at room temperature, and then continue with your usual bag-making process.

Frozen and stored the shaped dough. Since the dough can be beaten and placed in the freezer, it can naturally be shaped and then frozen. For most breads, it is best to eat them on the same day. The passage of time will accelerate the aging of bread, especially bread that is not well made. It is best to destroy it soon after it is baked, otherwise it will take longer. , it will be more unpalatable.

You can make several portions of dough at one time, throw the shaped bread into the freezer and store it in the same way as above. Take it out and move it to the refrigerator the day before you want to eat it, and let it rise for about 12- Approximately doubles size in 24 hours.

Get up in the morning, take it out, and let it wake up at room temperature for about 20 minutes. At this time, you will naturally turn on the oven to preheat and then wash your face. After 20 minutes, take the bread out of the bag and place it in the oven. plate and bake in the oven.