Usually, when we talk about bread, most people think of European and American bread or Japanese bread with sweet bread stuffing. In fact, there are many special kinds of bread in the world. In addition to rye flour and wheat flour, buckwheat flour, brown rice flour and corn flour are widely used to make bread in the world.
Some breads are fermented by yeast and become more fluffy and soft during baking; On the contrary, there are many breads that do not need to be fermented. Although the raw materials and manufacturing techniques are different, they are all called bread.
Bread, also known as artificial fruit, has many varieties and tastes. It is a high-calorie carbohydrate food, and it is easy to be obese if you eat too much. When the temperature is high, it is soft and delicious, and when the temperature is low, it will harden, and the flavor and taste are much worse.
Everyone's best comment is the golden elephant high-gluten powder, but it is not available in general places and needs to be purchased on Taobao. Others heard that Shandong Ruihua high-gluten flour is good.
Extended data:
The ratio of water to flour when making bread:
1. The ratio of flour to water is not absolute, so we must master it flexibly. The success or failure of this bread depends largely on it.
2. Under different conditions, such as the type and brand of flour, or temperature and humidity, the actual water consumption will be affected. Anyway, remember to be slightly wet.
3. Don't add water or dry powder in a hurry, because both of them will take some time to be absorbed by the main dough, so knead it several times and make a decision after seeing it. Add more water if you add less, and add more flour if you add more.
References:
Bread Baidu encyclopedia