The medium seed method (a variant of the direct method) means that part of the ingredients in the recipe are mixed and fermented in advance, and then the main ingredients are added to continue the production. This method can improve the taste of the bread, delay the aging, and increase the flavor. By refrigerating the seeds, you have more control over the temperature of the dough, which helps the yeast work and the gluten formation, resulting in a fluffy toast.
1. Prepare dough
1. Pour all the medium ingredients into the dough bowl and mix. Mix at low speed for 2 minutes and medium speed for 2 minutes until the dough is formed.
2. Put the dough in a container, seal it with plastic wrap and let it rise until it doubles in size. Refrigerated fermentation effect is better, generally 12 hours.
2. Preparation of main dough
1. Remove the fermented dough from the refrigerator, cut it into small pieces, and put all the ingredients of the main dough except the butter into the mixing bowl. Mix on low speed for 2 minutes and on medium speed until the dough pulls out a thick film.
2. Add butter, low speed 1 minute, medium speed 5 minutes, until the film, the dough should have good ductility and toughness.
