China's own bread - old natural yeast bread

"Natural yeast, natural yeast bread, soft bag Europe ... .." These words Baidu is not only the baking industry peers, and even like to eat bread are familiar with the general population. January 10, 2015, hosted by Dingding Li, invited people to create original fat of people, Chinese natural yeast bread creators Mr. Zhuang Hongming, suitable for Chinese people's natural yeast bread with peers to share. Mr. Zhuang Hongming when developing this bread, he considered borrowing in the form of French bread, German bread production methods and solid tissue, Japanese-style bread soft and Q resistance, set director of the public, while the Chinese people into the old leaven fat surface to form the Chinese bread. So I think this can not be called soft bread European bread, the bread should be called the Chinese ancient fashion More specifically, referred to as Chinese bread.

Guests have to be responsible for the production of high Jinfeng Ching director Holiland director Liu, Li Korean enterprises Tous Les Jours R & D department and the purchasing department Minister Li, vice president Mary had all of England Time sun Helen, also from afar Wuhan beauty Jordi responsible person. We are for the "natural sourdough bread" This fashion products come in for the majority of food goods they can eat anywhere natural yeast bread together as a natural yeast bread market further efforts.

Slogan of the seminar is "Chinese health regimen bread." When it comes to health, health, would have to mention the production of natural yeast bread different main ingredients: natural yeast and flame raisins.

Raisins are the best carrier surface species produce the required grape seed fluid. Different grapes because of different nutritional components of the natural environment of growth are different, so the quality of the grape seed soaking liquid are also different. The grape variety is the key to the production of liquid natural yeast bread, bread next determines flavor and taste. Final selection of produce flame raisins from California, is the reason.

Grape seed solution is the choice of the particles in pure water full of raisins soaking under optimal temperature 22 ℃ --25 ℃ three days after the start of fermentation, and generate a large number of enzymes, this time the PH value of the liquid at 3.6, was acidity. On the sixth day to the fourth day, the acidity will be gradually weakened. On the seventh day, when PH value is maintained at between 4.2--4.5, that grape seed was already ripening, sour taste is no longer a child, but exudes wine, like wine, like.

The eighth day is to produce seed surface. The shelter for 24 hours after the grape variety and Pannatuoni liquid natural yeast stir, if fermentation processes prove another kind of face natural yeast bread making production success. At this time there is such a sigh: we are not easily created between the living body in the production of bread, while bread is so great! The ninth day of the production process is finished. In addition to the main dough flour is natural yeast, is also a selection of products from Italy Italian Tamil companies. Traditional sweet bread and different production methods, natural yeast bread making the whole process does not require any tools, complete with the hands, let's call this approach "twisted." Whether it is the main dough from the mixing bowl to the pan for the first time to split the exhaust vent forming a second, the whole are hand twist, this is the natural yeast bread delicious, catchy another bright spot.

The seminar showed a total love Earl pineapple wine, cheese, tuna oil, black rice cheese Lamb, concubine lychee, repair Granada cheese, wine, longan, strawberry heart, Turkish bread, du lan duo bu ding, French cheese, walnuts, pumpkin fermented rice cheese, bread Oulei Ji total of 12 varieties. During the invited guests were each tasting, grunge tuna cheese, Lamb black rice cheese, fermented cheese pumpkin is ranked the three most popular natural yeast bread.