A METHOD FOR MANUFACTURING BREAD USING A NATURAL YEAST SOURDOUGH STARTER AND SALT FROM RICE YEAST AS A BAKING YEAST AND A BREAD MANUFACTURED BY THE SAME AS

摘要

The present invention is a bread manufacturing method using natural yeast yeast and yeast salt, 70g (38%) wheat flour, 8g (5%) yeast salt, 46g (25%) water, 54g (29%) natural yeast yeast, olive Add 7g (3%) of oil (additional ingredients such as rye, whole wheat flour, black rice flour, strong rice flour, etc. can be mixed up to 50% of the flour depending on the texture, and can be colored with a small amount of natural pigment such as squid ink) Kneading the dough until it becomes a lump (kneading), kneading the dough until gluten is formed in the dough made in the kneading step (kneading dough), and kneading the kneaded dough made in the kneading step at 27 to 35 degrees Celsius. The step of primary fermentation for about 3-4 hours at the temperature (primary fermentation dough)- In the case of kneading for the next day, it can be fermented for 24-48 hours in low temperature refrigeration (2-7 degrees). -, After dividing and molding enough to use the primary fermentation dough made in the primary fermentation step, second fermentation at 27 to 35 degrees Celsius for 20-50 minutes (second fermentation dough), the secondary fermentation It provides a bread manufacturing method comprising the step of baking the secondary fermentation dough made in the step for 10-40 minutes at 170-240 degrees Celsius (to prepare white bread or other bread).