| 摘要 |
<p>The procedure involves an initial mixing of flour and water and includes the addition of a substantial proportion of fermented dough to the initial mixture. The fermented dough is kept from the previous day at a low positive temperature, and after a second mixing in which yeast and salt are added, the mixture is kneaded and left to rest for half an hour. The procedure, which involves an initial mixing of flour and water, includes the addition of a substantial proportion of fermented dough (one fifth of the weight of the flour) to the initial mixture. The fermented dough is kept from the previous day at a low positive temperature, and after a second mixing in which yeast and salt are added, the mixture is kneaded and left to rest for half an hour. The dough has a moisture content 3-4% higher than normal and is kneaded for less than half the normal time. The initial fermentation is two to four times longer.</p> |
