What is the difference between European baking and Japanese baking?

Traditional European-style bread and we do steamed bread similar to the basic ingredients only salt, natural yeast natural yeast, water, fermentation basket, medium gluten flour (note that not high-gluten flour Oh), the dough (generally known as sourdough) itself is very large water content (generally 70%-110% w/w varies), the fermentation time is generally more than a day, and sometimes even up to a week (refrigeration) The fermentation time is usually more than a day, sometimes even up to a week (refrigerated fermentation). For the omelet, there is very little kneading and no gluten is required, but more of a soaking (utolyse) process is used. It is very important to shape the dough after the first fermentation, otherwise a dough with so much water will easily turn into a pastry in the oven. When baking, the oven temperature is very high compared to Japanese breads, usually between 230 and 300 degrees or even higher. When baking, you will put a stone plate in the oven to stimulate the expansion of gluten, and also spray water vapor. An authentic omelet should have a very thick, crispy, dark-colored crust on the outside, while the inside is fluffy and tough, with large irregular air bubbles. The different varieties of omelet differ mainly in the proportions of the various types of wheat used (rye, whole wheat, white flour, etc.), but the other main ingredients do not change (only the proportions used vary).

I'm not a big fan of Japanese style, but it's a lot more fancy than European bread. Japanese bread is usually made with high gluten flour, and on top of the base ingredients of the oyster buns, oil, sugar, milk, and all kinds of sandwiches and stuff are added depending on the variety. Japanese-style bread will require kneading to the gluten, this time the gluten compared to the shaping completed after the second fermentation of good bread, it can be said that there has been a very regular arrangement of the structure, so baked and sliced to see a very tight arrangement of small bubbles after the structure, and even can be pulled silk. When baking, the temperature of Japanese bread will be much lower than that of European bread, and the color of the finished product is much lighter than that of European bread (usually golden or light golden). The finished bread has a very thin crust, because the internal structure is thick, if there is a crust like the European bread, then the whole bread will not be able to eat orz. Japanese bread has a variety of shapes and flavors, sweet, savory, with filling. Sweet, savory, stuffed. Give a nod to innovation

Personally, I feel that the European bread is more atmospheric, bold, suitable for three meals a day as a source of staple food; and Japanese more delicate, occasionally eat as afternoon tea, change the taste is not bad, to eat three meals a day, don't want to fat are very difficult ah.