Really good ingredients

Flour

Les Moulins d'Antoine:T45、Red Label T65, Rye T85

Xiyuanxing:Domestic whole wheat flour

yeast

Ginger fermentation liquid

Rural feeding Levain dur, whole wheat feeding Polish liquid breed (poolish)

fresh yeast bricks

cream

President brand unsalted fermented cream

Flaky Croissant Isigny Beurre D`Isigny

salt/sugar

New Zealand sea salt (does not contain iodine)

Taiwan Sugar

Zhang Xibin handmade brown sugar

Save suggestions

Suggestions for consumption: Please warm and humidify before consumption

Avoid high temperature and humid environment >28°C& 60%RH

During summer and autumn, it should be placed in a fresh-keeping box and placed in a refrigerator or freezer.

If the environment in winter and spring is <25°C & 55%RH

It can be packed in wooden boxes, paper bags, cloth bags and other breathable containers and kept in this environment for 3 days.

When heating in an oven, you need to spray water to give enough steam. For bread with high density, you need to give more water.

Use an electric pot to heat it, dry steam it or add 3c.c. of water. The bread will be elastic and soft.

Bake it directly in the oven and it will become hard if you don’t eat it immediately, like biscuits. It can be paired with drinks.

Or use an electric pot to add water and heat it again.

After the bread with autotrophic yeast is cooled out of the oven, it interacts with the air due to the placement, resulting in a change in flavor.

Fresh out of the oven, the skin is crispy and the inside is soft and has a strong flavor, so it is suitable for eating alone. The flavor becomes milder after being left for a day, so you can choose to mix it with different ingredients without overpowering the flavor.