#recipe #bread
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This is a liquid recipe suitable for making the same day and also for making frozen dough. The liquid type method is also called Polish type, and its characteristics are flour and liquid 1:1. It is fermented in the state of batter. The characteristics of the liquid-type bread are softer, slower aging, more water-retaining and better moisturizing. There is no yeast added to the main dough of this formula. All yeast is added to the liquid. Moreover, the amount of yeast is relatively large. Most of the yeast is for freezing dough and can be frozen for three days. Generally, bakeries need to use frozen dough. If we make it directly at home without freezing, you can only add 5 grams of yeast. The amount of yeast is large, and after fermentation, there will be a odor of yeast, so adding whole eggs to the liquid can suppress the odor. The large amount of eggs will also make the bread softer. The original recipe adds another 60 grams of sugar to the main dough, because I think the sugar is too large, so I replaced the sugar with 25 grams of honey. Adding honey can better moisturize, and it can also be more even and faster when baking, and it can also shorten the baking time. If you observe carefully, you may also find that the flour of this formula liquid and the flour of the main dough are 250 grams, so this is also a 50% medium-sized formula. Its uniqueness is that this is a liquid type It is a two-in-one formula with the middle seed, so after kneading all the dough, it can be divided after only 20 minutes of relaxation. Compared with other liquid seed formulas, it reduces fermentation once and is very fast!
The bread made from this recipe is very delicious. It is recommended that you collect this recipe. You can use this recipe as a universal small bread recipe.
recipe:
Sausage bread (16 pieces):
Liquid type: 250 grams of high-gluten flour, 60 grams of sugar, 7 grams of high-sugar-resistant dry yeast, 10 grams of milk powder, 100 grams of whole egg liquid, 185 grams of water
Main dough: 250 grams of high-gluten flour, 5 grams of salt, 20 grams of honey, 25 grams of water, 30 grams of butter