What are the pros and cons of lye bread? What are the steps for cooking lye bread?

Lye bread is a kind of bread more common and popular in Germany, although its shape design is more varied, there are horse stool shape, sphere shape, olive shape, baguette shape, but the same thing is that they all have a strong aroma, deep maroon color and its close institutions, it tastes more dense, is the more you chew the more fragrant kinds of. Many Italians love to pair up alkaline bread and beer sprinkles together, and it is said that after eating this bread, you will not be afraid of hurting your body if you drink alcohol. It's half-true, but it's also quite interesting. The major difference between lye bread and other breads is that it is boiled in water first and then baked. Lye bread is a very tasty bread, the texture is somewhat similar to their bumpy buns. Because of the inconvenience of the production process, very few people make it, basically can not be seen in the supermarket, the bakery and the hotel can still be seen.

Alkali bread is not made with alkali and noodles out of the bread, instead of boiling bread with water, and then baking published and then brushed with edible alkali made of English bread. Alkali bread has a reddish color and a crispy crust. It is a bread that becomes more and more flavorful the more you chew it. When you make it, you have to make sure that both sides of the batter are tightly pressed so that you can make a round shape. If you don't press it tightly enough, it will be easily shaped when it is cooked. The joints will boil easily. Mix 100g of water with yeast and water, then wrap it in a plastic bag and let it rise in a warm place for 5 hours. That way a strong yeast flavor will emerge. Mix the yeast mixture with the wheat flour, unsalted butter, salt, buttermilk and semolina sugar for 20min until the batter forms. Warm place to rise alcohol for 1 to 1 1/2 hours, until 2 times its size. Rise. Divide the batter into 90g portions and knead well. Knead one of the batters into strips, about 40cm long and 40cm short, with a thin border of 0.75cm holes and a thicker area of about 3cm in the center.

Release the pressure for 10 minutes. Pick up both sides of the cross type twisted a few times. Put the twisted sides on the center of the "abdomen". Let it rest for 50min without covering it with a plastic bag, including 30min for mellowing and 20min for drying, so that the outer skin produces a small dry shell. Gradually prepare the soaking liquid in advance by bringing a liter of water to a boil in a pot with a bore of 20cm and sprinkling a small amount of soda ash onto the boiling water. This is also a dangerous step, each sprinkle roars like the sea. Keep an eye on your hands and eyes and forbid children to be in the vicinity. Once the water solution has melted, soak the batter with a colander or something, 10 seconds on the front face, 10 seconds on the back, and wear gloves in the case of turning it over to prevent your hands from burning. Place the soaked bread in a nonstick baking dish or line the baking dish with a baking cloth. After about 5 to 10 minutes, use a sharp fruit knife to cut through the "belly" part of the loaf.

Sprinkle with coarse salt before baking. Bake in an electric oven at 210 degrees for 18min top and bottom until dark red. Soda bread, also known as Preknot, is a kind of bread characteristic of Germany, characterized by non-smooth taste and yellowish tone. To realize the unsmooth taste, make a hard feeling, add a little yeast in the batter can not be too active, and cool water can inhibit the vitality of yeast, but not kill the yeast, maintain the unsmooth taste of the bread. Room temperature water temperature is generally 20-25 ℃, this temperature is the yeast is very active environment temperature, with room temperature water fermentation out of the bread is more soft. In addition, the alkaline water bread should be rolled into thin strips first, and then rolled into a Prehn's knot look, with cool water to knead out the batter. Will be more dry knot, the best modeling design.