Releasing the Fragrance of Grains

Recently, everyone has received different sizes of home time gift packages. Regarding time, perhaps we have all had such thoughts: when we have time, we will learn French; when we have time, we will exercise our abs; when we have time, we will read all the books; when we have time...

Who will wait for you?

Waiting is like a warmth, time cannot give you this warmth, clinging to warmth will only leave you with various regrets. Constantly postponing the thoughts in your heart, one day you will find that many things need to be done, but you may not have enough time in your life.

As for time, there is no boundary at all, the human-made scale for physical movement is just an assumption, so there is no reason to blame this year for being worse than last year, because 'worse' will always exist, and it has nothing to do with the year.

As for time, it never starts, nor does it ever end, it's like a surging sea, vast and boundless. When you approach it, it reflects your being.

Actually, time is never so urgent.

The bread recipe was completed a long time ago, and it was not organized before, but it has always been remembered in my heart. I now put the original version of the recipe, which looks like there is still room for improvement, and I welcome our lovely friends to give more suggestions and exchanges.

Thank you.

450g/2

01

T65 70g

15g

40g

11 40g

165g

This recipe uses Rupon Hard Seed, for friends who have been continuously raising Rupon Liquid Seed, you should first use Rupon Liquid Seed to adjust the water ratio to cultivate Hard Seed. For friends who have always been continuously raising Rupon Hard Seed, you can directly use the Rupon Hard Seed you have.

Processing method:

All materials should be mixed at low speed for 2 minutes before, and then the dough is formed. The dough temperature is 18-20 degrees, seal it with plastic film, and put it in the refrigerator at 4 degrees for 18-24 hours.

02

T65203g

139g

34g

270g

Processing method:

All materials should be mixed at low speed until there is no dry powder and no clumping, then form the dough, seal it with plastic film, and put it in the refrigerator at 4 degrees for 18-24 hours for cold water hydrolysis.

03

38g

30 g

Processing method:

Pre-soak the flax seeds and water for 1 hour, and make them fully hydrated before using.

04

1 -------------------

1g

2 -------------------

1 g

3 -------------------

8g

4 -------------------

5 -------------------

23g

Processing method:

1 Put Rupon Hard Seed, water hydrolysis dough, malt extract into the dough maker, run at low speed for 1 minute, then put it into low-sugar instant dry yeast and run at low speed for 2 minutes. After that, put in salt and run at low speed for 2 minutes until the dough is well-formed and can be stretched into a membrane. Then increase the speed for 10 seconds and run for 2 minutes to make the dough well-formed and not easy to break.

2 Add flax seeds and run at low speed until the dough is evenly formed. Then divide the dough into two parts, seal it with plastic film, and put it in the refrigerator at 4 degrees for overnight cold water hydrolysis.

04

The advantages and disadvantages of Rupon Seed

The advantages of Rupon Seed

1. Rupon Seed has yeast and lactic acid bacteria in fermentation, producing lactic acid, acetic acid, citrate and other organic acids, as well as various flavors, which can help the dough improve flavor, strengthen gluten and improve the dough's water retention, anti-aging and fermentation properties. These are what a single yeast fermentation lacks.

2. In the Rupon Seed fermentation dough, yeast produces a large amount of gas, making the dough expand and become fluffy. Lactic acid bacteria improve the texture of the dough and produce various flavor components including volatile acid. The polysaccharides secreted by lactic acid bacteria can improve the water retention of bread, slow down the aging of bread products, and inhibit the growth of harmful bacteria and fungi, extending the shelf life of bread.

3. Another advantage of Rupon Seed is that it can improve the maturity of the dough when used in cold dough, which results in better texture and anti-aging properties of the finished product.

The disadvantages of Rupon Seed

Due to the mixed fermentation of yeast and lactic acid bacteria, it is unstable to produce quality.

The advantages of water hydrolysis dough

1. It helps the starch and water to combine well, and is broken down into smaller sugar molecules, which helps the yeast ferment better. It also helps the bread to color well.

2. It allows the protein to absorb water and combine naturally to form gluten network, which reduces the mixing time and prevents over-mixing and oxidation of the dough, preserving the flavor of the wheat.

3. The water hydrolysis dough needs to be left for at least 30 minutes to achieve a certain effect, and the maximum is not more than 24 hours.

The points to note when making water hydrolysis dough

1. Generally, only water and flour are used, you can also add malt extract to speed up the process of sugar decomposition.

2. Do not add salt or VC, as these will affect the water retention process of the dough.

3. Generally, yeast is not added to the water hydrolysis dough.

4. The temperature of the water hydrolysis dough should be determined according to the final dough-making temperature.

2

3

02

1

2 VC

3

4 3024

5