Key Parameters
Temperature
30°C
20°C - 40°C
Time
1.5 hours
1 hour - 2 hours
Equipment
Stand mixerDough scraperBench scaleProofing basketOven
Steps
- 1.
High-hydration sourdough (San Francisco, USA): Uses controlled fermentation to develop complex flavors while maintaining structure
- 2.
Tangzhong milk bread (Japan): Applies starch gelatinization science for ultra-soft texture
- 3.
Poolish baguettes (France): Leverages preferment science for enhanced aroma development