本科普选自《 酸面包的细节 》 我一个人工作了 10 年，每天劈柴，点燃烤炉，用手混合水和面粉。我很早就明白了，因为面包房只有我一个人，我不可能同时制作多个面团，这导致每 个面团都以不同的速度发酵。如果我想使面包保持一致的高品质，我就必须简化流程。所以，我每天只制作一个大面团，再加入不同的原料，制作出不同 的面包，让顾客们有多种选择。 店里的所有面包都是用基础乡村面包面团制作的。面团中添加原料的步骤都是一样的 —— 在基础发酵期间，通常在第一次折叠之后。如果你觉得面团像 是散开了，不用担心。静置几分钟后，面团会重新变紧实。 每个衍生配方中添加的原料的量都适用于一个基础乡村面包面团（可以做出两个面包）。如果你想用一个面团做出两种不同的面包，可以在第一次折叠之 后把面团分成两半，然后给每个面团加入不同的原料。当然，你可以根据自己的口味增加或减少原料及其用量。 橄榄面包 在塔汀面包房，我们喜欢用油浸的绿橄榄和黑橄榄做橄榄面包。有一段时间，我们坚持只用绿色的卢克斯橄榄。这是我们的橄榄面包中，我最喜欢的版 本。但是，我们面包房要烘焙大量面包，我们需要花几小时给橄榄去核。 小规模烘焙的话，给橄榄去核实是值得的。你可以尝试 ...

Core Insights - The article discusses various trends and developments in the baking industry, highlighting the challenges and opportunities faced by bakeries in the current market environment [20]. Group 1: Industry Trends - The opening of the Haidilao bakery is noted, emphasizing its low-cost offerings and potential to attract a new customer base through the "poor-friendly bread" concept [1]. - A significant influx of foreign tourists in China has led to a surge in demand for specific types of bread, indicating changing consumer preferences [2]. - The article mentions a closure trend among 100,000 bakeries, prompting an exploration of what successful shops are doing right to remain profitable [4]. Group 2: Innovations and Techniques - The article discusses the competitive landscape regarding ingredient transparency, particularly following the discontinuation of sodium dehydroacetate [5]. - It provides insights into the overnight refrigeration method, which bakers find both beneficial and challenging, offering tips for achieving time efficiency [6]. - The article highlights the advantages of mastering frozen baking techniques, which can significantly enhance operational efficiency and revenue [7]. Group 3: Expert Insights - The article features interviews with industry veterans and champions, sharing their experiences and strategies for success in the baking sector [20].

Core Viewpoint - The article provides a detailed recipe for a specific type of bread, emphasizing the importance of ingredient proportions and the step-by-step process for achieving the desired texture and flavor. Ingredient Summary - Basic dough ingredients include: - High-gluten flour: 550 grams - Sugar: 170 grams - Dry yeast: 40 grams - Salt: 100 grams - Cheese spread: 100 grams - Whole egg: 1 - Cold water: 275 grams [1] - Folding ingredients include: - Folding butter: 330 grams - Sugar: 175 grams [2] Preparation Process Summary - Mix all ingredients and knead at low speed for 6 minutes, then medium speed for 4 minutes. Let the dough rest at room temperature for about 1 hour until it doubles in size [3]. - Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 12 hours [4]. - For the butter incorporation process, shape the butter into a 20 cm x 20 cm square and refrigerate until firm. Roll the basic dough into a 20 cm x 40 cm rectangle and place the butter in the center, folding the dough over it and refrigerating for 1 hour [5]. - Fold the dough a second time and refrigerate for another hour. Roll the dough to a thickness of 5 mm, cut into 10 cm squares, and place in molds [6]. - Allow the dough to proof at room temperature for 1 to 1.5 hours [7]. - Sprinkle remaining sugar on top and bake in a preheated oven until golden brown [8]. - After baking, remove from the mold and cool on a wire rack [9]. Tips and Variations - The bread can be made using different shaped molds [10]. - Recycled cans can be used for shaping the dough [11]. - Fillings such as apple puree or salted caramel can be added [12]. - Cheese can be inserted, and chocolate sauce can be drizzled on top [13].