In France, the name is a variety of bread from the French bakers, with a strict limit on French bread, water, wheat flour and yeast, and only up to 2 % pea powder, 0.5 % of soybean flour, and maltodextrin in %3, and no preservative ingredient or function of additives (so there was a need for fresh baking in the past).It is because his ingredients are so simple that making good French bread is even more difficult, without seasoning, oil, and the taste of bread in France is primarily decided in yeast.Different bake stalls will have their own unique pasta and fermentation, making different adjustments in different weather and temperature conditions so that their own bread will be different. Thus, there are French bread with different ingredients and different flavors.
In the early nineteenth century, Austrian officers brought the steam oven into Paris to give the French a chance to create a delicious taste of the turtle. The main features of the French bread were the skin, the soft, and the soft, and the tissue was not as detailed as the toast, and it contained holes of large and small size.The French bread that you eat when you swim is mostly chewy and dry, and it seems that Europeans prefer hard-like, no matter bread, bread, and bread. … the big steamed buns in the Northeast, restaurants are not hot enough to help people, but slowly, they can taste the joy of eating slowly.
The French bread in September is also made of the most simple raw material, the fine powder, no oil, and low temperature fermentation to make the active power of the yeast low, reduce the sugar content of the starch decomposable starch, and reduce the acidity of the rapid fermentation.The skin is crisp, humid, and humid, and most suitable for us to show the background of the original flavor of the food.
This author: September Caf é