Production Method of Natural Fermented Bread using Shiitake Mushrooms

摘要

The manufacturing method of natural fermented bread using shiitake mushrooms includes the steps of preparing a shiitake mushroom liquid species, preparing a shiitake mushroom fermentation species using the shiitake mushroom liquid species, 20 to 30% by weight of strong flour, 8 to 15% by weight of whole wheat, and 0.5 To prepare a dough by mixing ~ 1% by weight, 25 to 35% of shiitake mushrooms, and 15 to 25% by weight of water, including at least two of walnuts, shrimp, miso, seaweed, carrots, cucumbers and broccoli in the dough Adding 5 to 10% by weight of the added additive, kneading the dough to which the additive has been added, low-temperature fermentation of the kneaded dough for 20 to 30 hours, subdividing the low-temperature fermented dough, and intermediate fermentation of the subdivided dough. And forming the intermediate fermented dough, final fermenting the molded dough, and baking the final fermented dough.