Advantages: Polish seeds are a kind of moist starter with extremely high water content. The made toast is not easy to run, delaying the aging of toast, and has good gluten ductility, which can help toast increase its volume. Compared with direct fermentation, bread made from Polish seeds is soft and not hard for 3 days.

Disadvantages: the texture is average and the bread is rough.

Polish bread note:

1, stir with chopsticks or spoon. Never start!

2. If the toast is made on the same day, it can be fermented 2-5 hours in advance, and the room temperature is controlled at around 25. But it takes time to make toast, so you can also make noodles one night in advance and put them in the refrigerator for slow fermentation, so that toast will have a special flavor.

3, but also be careful not to ferment for too long, otherwise you will smell a strong wine when you open it. Generally, the factor to judge good fermentation is to see if there are bubbles on the surface, and gently pull it up to see if there is a wiredrawing shape.

4. Don't scrape the dough hard, wait for the dough to fall slowly. Taking it out forcibly will not only destroy the bubbles, but also let the mature fermented aroma locked in the bubbles escape.

Bread made by other methods

1, direct method

The direct method is to prepare the materials needed to make dough, put them together and knead the glove film, then carry out the first fermentation, exhaust and roll after fermentation, then carry out the second fermentation, and put them in the oven to cook after the second fermentation.

The direct method is easy to operate, suitable for beginners, and the toast made is not inferior.

2. Seed method

The middle seed method, also known as the secondary fermentation method, makes the dough effect and characteristics more mature because of the long fermentation time. Bread can form a good network structure through the fermentation stage, and also produce a unique flavor of bread fermentation.

The middle seed method needs the materials needed to prepare the middle seed dough and the main dough. The seed dough in the middle is very simple to make. Usually, more than 50% of the total flour in raw materials is used to make middle seeds, and the proportion is often 70%.

Knead the middle seed dough, ferment it to 2.5-4 times the original size, then mix it with the main dough, knead the glove film, set it, conduct secondary fermentation, and bake after fermentation.

Toast bread made by China seed method has more water content, softer taste and delicate texture, but this method takes too long and takes some time.

3. Tang Zhong's Law

Tang Zhong method actually belongs to a direct method, only using Tang Zhong batter. Tang Zhong's method is to mix some flour with water and heat it to gelatinize the flour. The gelatinized batter is Tang Zhong.

The common and easy-to-operate Tang Zhong method is the 65-degree Tang Zhong method, that is, the flour and water are heated in a pot according to the ratio of 1:5, and the heating is stopped when the temperature reaches about 65 degrees, and then they are moved to other containers for sealed storage and completely cooled before being used.

The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases water absorption, so the texture of bread will be softer and more elastic, which can delay aging, and the taste of bread will be more moist and soft. Bread has fine pores and fine texture.