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The fermentation methods for making ordinary bread are mainly divided into direct method, medium method and soup method. Today I will introduce a medium-sized bread making method. A part of the dough is fermented first to become medium-sized dough. It is fermented for 1-2 hours (or refrigerated for 16-18 hours). After the fermentation is completed, the main dough ingredients are added to the dough and mixed to make bread made by the medium-sized method. Although more time consuming, the texture is the most delicate. The bread ages relatively slowly, has a rich aroma, and is excellent in drawing. The bread made in this way is very good and soft. It is more suitable for office workers and mothers who want to eat delicious bread but don’t have much time.
