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The medium seeding method divides bread fermentation into two stages, and there are many different methods. This time, 17-hour refrigerated medium-tempering is used, which means that 70% of the dough is placed in a refrigerator at 0-5 degrees for at least 17 hours (no more than 72 hours) to form a medium-sized dough, and then the remaining dough is added to ferment again. Medium bread is chewy and moist, which can slow down the aging process. The slow fermentation of bread can better release the fermented flavor of flour. The recipe comes from the unicorn fairy and has a natural bread aroma.
