1, direct method
Mix all the materials thoroughly, knead the fascia, and then ferment and bake only once, which is called direct method. The standard time for direct fermentation is 2 hours. Advantages: simple and fast production, short time consumption, and not limited by the site (even in a small operation room). Disadvantages: The bread made by this method is slightly rough in taste because of its low water content, easy to age and short shelf life. The fragrance is not as rich as other methods. Scope of use: the direct method is suitable for making small meal packages or bread with rough taste.
2. Intermediate seed method The so-called intermediate seed method is to divide the raw materials of bread into intermediate seed dough and main dough. First, the middle seed dough is fermented for the first time and then mixed with the main dough, and the fascia is pulled out. After shaping, it is fermented twice and finally baked. Advantages: Due to the secondary fermentation, the taste is very soft, and the unique fermentation flavor of dough makes the taste better, the bread is larger and the shelf life is longer. Disadvantages: the fermented dough will be slightly sour, which takes time to form and is difficult to operate. Scope of use: it is mostly used for toast bread that does not need too much shaping, such as small steamed buns and Hokkaido toast.