| 摘要 |
The present invention relates to a bread-making method essentially characterised in that it consists in: - kneading the mixture of ingredients, pronounced kneading, - bringing fermentation either to a high temperature T or for an extended period t1 or by combining these two factors until the strength and the stickiness of the dough prevent it from being formed, conventionally, as follows, - spreading out the mass of dough into one layer, - leaving the layer of dough to prove (rest), - cutting the layer of dough into pieces with the aid of a blade or the like. - Putting the pieces in the oven. n
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