I often receive questions from everyone about the production of seed noodles and what state is needed when using seed noodles. Today, I will share with you the production methods of 5 kinds of noodles, the correct state when using them, and the preservation methods, hoping to be helpful to everyone.
medium species
medium species at normal temperature
The middle seed at room temperature is easy to make, the dough only needs to be formed into a ball, and it can be used after being fermented at room temperature to 2-3 times the size. When using, it is recommended to tear the seed surface into small pieces to facilitate mixing with the main dough.
Production method:
1. Weigh out the medium material in the formula.
2. Stir until the ball can be.
3. Seal and save well, you can sit on the mark to compare the fermentation multiple.
4. Place at room temperature to 2-3 times the size of fermentation.
5. The fermented dough is torn open by hand and many honeycombs can be seen.
6. The amount of seed powder in normal temperature is generally 70% of the total amount of flour.
Toast made with medium-temperature seed
02
refrigerated medium
The ideal state of the seed in cold storage is that the dough is fermented to 3-4 times the size. In cold storage, the dough needs to be stirred until the surface is smooth and has a certain tenderness, so that the dough can expand 3-4 times in long-term low-temperature fermentation. In winter, the stirred dough is fermented at room temperature for 1 hour before being put into the refrigerator. The temperature of the refrigerator is adjusted to 4-6 ℃. If the temperature is too low, the yeast will enter dormancy and the dough cannot continue to expand.
Production method:
1. Weigh out the medium material in the formula.
2. Stir until the dough is smooth.
3. Seal and save well, you can sit on the mark to compare the fermentation multiple.
4. Place at room temperature for 1 hour.
5. Refrigerate and ferment for 15-17 hours.
6. The fermented dough expands 3 times, and the surface is sunken and full of bubbles.
7. The inside of the dough is filled with honeycomb tissue.
8. The amount of seed powder in cold storage is generally 70% of the total amount of flour.
Toast made with chilled medium seed
Polish species (liquid species)
Production method:
1. Weigh out the materials required in the formula (gouache ratio 1:1).
2. Use a spatula or chopsticks to stir evenly (paste).
3. Put it in a sealed box and mark it.
Refrigerate for 15-17 hours.
5. There are many bubbles on the surface of the fermented liquid, and the volume will increase by more than 2 times.
6. The interior is full of cellular tissue.
7. placed in the refrigerator can be stored for 3 days.
8. Polish species should not exceed 20% of the total weight of flour when making bread.
Toast made using Polish species
Soup
Production method:
1. Weigh out the materials required in the formulation.
2. dry material into the bowl stir evenly, pour 100 ℃ boiling water.
3. quickly with a spatula stir evenly, a large number of production can use the chef machine.
4. The stirred soup is in a non-sticky state.
5. thoroughly cool after use, the refrigerator refrigerated after one night use more. It can be stored in the refrigerator for 3 days.
6. The amount of soup to make bread should not exceed 10% of the total weight of flour.
Toast made using soups
(France) Old face
French old leaven head best use French powder, the best flavor. If there is no French flour can be replaced by ordinary high gluten flour.
Production method:
1. Weigh out the materials required in the formulation.
2. Stir until the surface of the dough is smooth, put it into a sealed box and mark it.
Refrigerate for 15-17 hours.
4. The dough expands 2-3 times and the surface is smooth.
5. The interior is filled with honeycomb tissue to prove the success of fermentation.
6. The fermented noodles can be stored in the refrigerator for 3 days. If it is not used up, it can be divided and sealed and frozen for 1 month after exhaust, and thawed in advance when in use.
7. When using old flour to make bread, the dosage should not exceed 10% of the total weight of flour.
