The so-called middle seed method is to divide the raw materials of bread into two parts, one is middle seed dough and the other is main dough. First, the medium-sized dough materials are mixed and kneaded into dough, and then the first fermentation is carried out. After fermentation, it is mixed with the dough main material, kneaded into fascia, shaped, fermented for the second time, and finally baked.

Excellent: high water content, soft bread and delicate texture.

Poor: the operation is slightly complicated and takes time to make.

Suitable for making soft and delicate bread, such as torn toast and cheese bag.

2. Tang Zhong's Law

Tang Zhong's method is to mix some flour with water and then heat it to gelatinize the starch. This gelatinized batter is called Tang Zhong. Then, after cooling in Tang Zhong, add the remaining bread materials, knead the fascia, and then ferment, shape and bake.

Excellent: high water content, soft texture, elasticity and extended shelf life.

Poor: The heating temperature in Tang Zhong is difficult to control and the operation is difficult.

Suitable for making bread as soft as clouds.

3. polish species

Generally, the ratio of flour to water is 1: 1, and that of yeast is 0.5- 1% (the longer the fermentation time, the less yeast components. Observe whether the fermentation is complete, generally by observing the bubbles on its surface. ) The starter of Polish seeds usually accounts for 25% of the main dough.

General 150g high-gluten flour+150g water+1g yeast can be fermented at room temperature for 2 hours or refrigerated overnight. The fermentation time at room temperature above 24℃ should not exceed 3 hours, and the fermentation time in refrigerator should not exceed 14 hours.