Anadma Bread
by Food·Color
Favorite
Difficulty
Normal
Time
2h
Serving
2
The first loaf of "The Apprentice Baker".
"The traditional recipe for this bread is the direct method, but this time I used soaking liquid and sponge starter to awaken more flavor in the grain."
"Soaking liquid is another name for the leaven." "This is a starter without added yeast. It is usually processed grains-such as corn flour, semolina or bulgur-soaked in milk or water overnight to activate the enzymes in the grains. It releases part of the sugar locked in starch and softens coarse grains. Although there is little or no substantial fermentation in the soaking liquid, the influence of the soaking liquid on the dough cannot be ignored."
"Corn contains a lot of natural sugar, and the sugar is trapped in complex carbohydrates like starch, so we need to release it to perfect this already great taste."
"The brand and type of molasses will affect the final taste... molasses is rich in iron and other minerals, but some brands are rougher and darker in color. I recommend using the mildest flavor that can be found to improve the purity. The highest brand. Unless you like the rich flavor of darker bread."
Almost went to pick up a jar of molasses. However, when I saw the weight of the jar, I completely dispelled the idea-to finish all the bread in "The Baker", probably only a few tablespoons. Moreover, it happens to be the "you" who "likes darker colors" and "rich taste", so use your own copycat version instead.
Bread of grits. It is golden brown and sprinkled with coarse corn flour, which looks like it is in the picture. The taste is a bit coarse, but it is exactly what I love. . . . "
"The traditional recipe for this bread is the direct method, but this time I used soaking liquid and sponge starter to awaken more flavor in the grain."
"Soaking liquid is another name for the leaven." "This is a starter without added yeast. It is usually processed grains-such as corn flour, semolina or bulgur-soaked in milk or water overnight to activate the enzymes in the grains. It releases part of the sugar locked in starch and softens coarse grains. Although there is little or no substantial fermentation in the soaking liquid, the influence of the soaking liquid on the dough cannot be ignored."
"Corn contains a lot of natural sugar, and the sugar is trapped in complex carbohydrates like starch, so we need to release it to perfect this already great taste."
"The brand and type of molasses will affect the final taste... molasses is rich in iron and other minerals, but some brands are rougher and darker in color. I recommend using the mildest flavor that can be found to improve the purity. The highest brand. Unless you like the rich flavor of darker bread."
Almost went to pick up a jar of molasses. However, when I saw the weight of the jar, I completely dispelled the idea-to finish all the bread in "The Baker", probably only a few tablespoons. Moreover, it happens to be the "you" who "likes darker colors" and "rich taste", so use your own copycat version instead.
Bread of grits. It is golden brown and sprinkled with coarse corn flour, which looks like it is in the picture. The taste is a bit coarse, but it is exactly what I love. . . . "
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