| 摘要 |
The old-fashioned leavened biological breadmaking process, the bread especially not having any preservatives, consists, after having prepared the bread dough starting from a master starter dough, in subjecting it to a precooking operation which is just long enough to coagulate the crumb right through and to achieve the formation of a skin, with a slight coloration, giving the semi-finished product a sufficiently rigid structure. This precooking is followed by an operation of being placed in a cold room at a temperature of between 0 and 5 DEG C. The preparation finishes with final cooking to form the crust and to give the loaf its coloured appearance.
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