KR102586217B1 - Method of manufacturing the pain de campagne and the pain de campagne made by them - Google Patents

Abstract

A campagne manufacturing method that can improve the overall flavor and texture of bread and a campagne produced thereby are disclosed. The method for manufacturing campagne according to the present invention is to make a poolish dough using water, rye, and yeast, to make a sourdough dough using water, rye flour, Korean wheat, and honey, and to make an organic dough. Making citron leaf tangzhong dough using flour, sea salt, sugar, citron leaf tea or citron powder, and making sweet pumpkin topping dough using water, sugar, and sweet pumpkin; Add lukewarm water to the poolish dough, shower dough, and citron leaf tangjong dough and lightly mix the first dough, add the sweet pumpkin topping dough, add lukewarm water, mix lightly, and knead the second dough for a preset time. step; Primary fermenting the secondary dough at a preset temperature for a preset time; After flattening the main dough, holding one end of the main dough and folding it inward, holding the other end of the main dough and folding it inward, repeating the operation at least once or more; Secondary fermentation of the folded main dough at a preset temperature for a preset time; It consists of baking the secondary fermented dough at a preset temperature for a preset time.

Description

Campagne manufacturing method and campagne manufactured thereby {Method of manufacturing the pain de campagne and the pain de campagne made by them}

The present invention relates to a method for producing campagne and the campagne produced thereby, and more specifically, to a method for producing campagne that can provide a chewy texture that is crispy on the outside and moist and chewy on the inside, and to the campagne produced thereby. .

Campagne or Campagne is a bread commonly eaten in France, Europe. Before the baguette, it was the most representative staple bread, but it has now been overtaken by the baguette, which is easier to make than the Campagne. At one time, the popularity of baguettes was so overwhelming that kampagne was on the verge of disappearing, but kampagne is being popularized again by bread artisans.

In Korea, it became famous as the marketing of 'healthy bread' without sugar and butter became popular. However, being healthy also means that it has less sugar and fat than other breads, so it is at least healthy. In reality, since it is bread, it contains a lot of carbohydrates.

In general, a baguette is a bread made by adding flour, water, yeast, and salt, forming it into a long shape and baking it, while a commercially available kampagne is made by increasing the ratio of rye and whole wheat, forming it into a round shape and baking it. It is made from sourdough aged with natural fermentation starter, giving it a unique sour taste. It is a meal bread only in Europe, but in Korea, it is often made as a snack by adding walnuts, cranberries, raisins, various raisins, cheese, cream cheese, etc.

For example, the method of manufacturing Campagne is described on the Naver blog http://blog.naver.com/PostView.nhn?blogId=leeyj3241&logNo=221912094402 . To explain the manufacturing method of campagne according to this, first prepare the main ingredients including levain, bread flour, all-purpose flour, rye flour, sea salt, and water, and the auxiliary ingredients including spinach powder, sugar-free raisins, and roasted flax seeds.

Next, add water and flour to the previously prepared shower dough, mix until evenly mixed, and hydrate for about an hour.

Next, add levain to the flour mixture and mix until evenly mixed.

Next, add sea salt to the flour and levain mixture and mix until evenly distributed.

Next, add your choice of topping ingredients from spinach powder, sugar-free raisins, and roasted flax seeds to the flour and levain mixture and mix at low speed until evenly distributed.

Then, after about 40 minutes, stretching and folding of the dough is performed, which is repeated twice at 40-minute intervals.

Next, stretch or pressurize the dough to form it thin and flat, then fold the dough into two or three layers. At this time, after about an hour, fermentation gas begins to appear, and the dough is folded twice at 40-minute intervals, and if you wait, the first fermented dough is completed. Next, the campagne is molded, placed in a banne container, and secondary fermentation is performed at room temperature for about 1 hour and 30 minutes to complete the secondary dough.

Next, the second dough is molded into the preset campagne shape, the molded campagne is transferred to parchment paper, and a sheath is formed on the top of the campagne. Next, preheat the oven to the highest temperature for more than 20 minutes and bake the formed campagne.

However, although there are many types of conventional campagnes, the flavor and texture of the bread is generally similar because it is mainly made by changing the topping ingredients.

Naver Blog http://blog.naver.com/PostView.nhn?blogId=leeyj3241&logNo=221912094402

The present invention was devised to solve the shortcomings of the prior art described above, and the purpose of the present invention is to provide a campagne production method that can improve the overall flavor and texture of bread and the campagne produced thereby. .

Another object of the present invention is to provide a campagne production method that can not only slow down the aging of bread, but also sufficiently reflect the flavor of the fermented product when fermented at low temperature for a long time, and a campagne produced thereby.

Another object of the present invention is to provide a method for manufacturing campagne that can make bread more chewy and elastic, make bread more chewy and elastic when eating bread, and stimulate secretion of salivary glands, and the product manufactured thereby. It is to provide campagne.

The method for manufacturing campagne according to the present invention is to make a poolish dough using water, rye, and yeast, to make a sourdough dough using water, rye flour, Korean wheat, and honey, and to make an organic dough. Making citron leaf tangzhong dough using flour, sea salt, sugar, citron leaf tea or citron powder, and making sweet pumpkin topping dough using water, sugar, and sweet pumpkin; Add lukewarm water to the poolish dough, shower dough, and citron leaf tangjong dough and lightly mix the first dough, add the sweet pumpkin topping dough, add lukewarm water, mix lightly, and knead the second dough for a preset time. step; Primary fermenting the secondary dough at a preset temperature for a preset time; After flattening the main dough, holding one end of the main dough and folding it inward, holding the other end of the main dough and folding it inward, repeating the operation at least once or more; Secondary fermentation of the folded main dough at a preset temperature for a preset time; It is characterized by baking the secondary fermented main dough at a preset temperature for a preset time.

The method for producing campagne according to the present invention as described above and the campagne produced thereby have the following effects.

First, when using nuts, not only does it give off a sweet nutty scent, but it also helps the activity of yeast and facilitates the action of lactic acid and enzymes, thereby improving the overall flavor and texture of the bread.

In addition, not only can the aging of bread be slowed, but fermentation at low temperature for a long time can sufficiently reflect the flavor of the fermentation product, providing healthy natural fermented bread to consumers.

In addition, when eating bread, it makes the bread more chewy and elastic, and stimulates the secretion of salivary glands, improving the ability to swallow the bread even if you do not drink tea, beverages, or water.

1 is a diagram illustrating a method for manufacturing Campagne according to a preferred embodiment of the present invention.

1 is a diagram illustrating a method for manufacturing Campagne according to a preferred embodiment of the present invention.

First, with reference to Figure 1, the ingredients used in the Campagne production procedure according to a preferred embodiment of the present invention will be described.

(1)Rye

Rye is mainly used as flour for making bread, as feed for livestock, and as a plant for pasture, and is also used as a raw material for alcoholic beverages. Rye has a slightly sour taste and a firm texture. Rye is rich in carbohydrates and contains some protein, potassium, and B vitamins. In addition, it contains ingredients that regulate blood pressure, so it is effective in preventing high blood pressure.

(2) Raisins

Raisins are dried grapes. Grapes for raisins are suitable if they are relatively small, seedless, and have low acidity, and finished raisins are known to be a food rich in iron. When you chew raisins, saliva comes out in your mouth due to the acidity, which quenches thirst, so it is said to have been a great help to sailors on a voyage when they suffered from water shortage.

(3) honey

Honey contains 18% moisture, dissolves in water, and crystallizes at 10~18℃. It is slightly acidic and has a sterilizing effect, so it is also used to treat burns and abrasions. As one of the foods that is quickly digested and absorbed, it is widely used in baking bread, candy, fruit processing, grains, and medicine. The flavor and color vary depending on the flower from which the nectar is obtained. Honeys commonly collected and used in Korea include acacia honey, chestnut honey, and rapeseed honey.

(4) Citron leaves

Citron leaves have a scent and refreshing taste similar to citron fruit, and unlike other plant cells, the vacuoles are greatly developed and contain many organic and inorganic substances within the vacuoles, which play a role in the secretion of citron. The general components of citron leaves include moisture, carbohydrates, crude protein, crude fat, and vitamin C. In particular, the vitamin C content is said to be 133.1 to 324 mg%, which is higher than that of citrus fruits. It contains inorganic elements such as calcium, potassium, and phosphorus, as well as phenolic compounds such as hesperidin, water-soluble tannin, and citric acid. In addition, it contains fragrance ingredients such as linalool, γ-terpinene, and sabinene, and has been proven to have excellent antioxidant properties in the OSI (oxidative stability instrument) test.

(5)Sugar

Sugar is a disaccharide made up of glucose (α-D-glucopyranose) and fructose (β-D-fructofuranose) combined in a 1→2 glycosidic bond. This kind of sugar is made from sugar cane or sugar beets, has a sweet taste and is easily soluble in water. It is sometimes made from sugar palm trees or sugar maples, but since these plants cannot be grown in Korea, raw sugar is imported to make sugar. The stems of sugarcane or the roots of sugar beets are finely chopped and crushed using a machine to extract the juice. Raw sugar is made by putting this juice in a pot and boiling it to crystallize it. This raw sugar is dissolved in water to remove impurities, and then boiled again to crystallize, turning it into white sugar.

Sugar is divided into crude sugar and refined sugar depending on the degree of refining, and into white sugar, brown sugar, and brown sugar depending on the method of removing impurities. Also, depending on the processing type, it is divided into powdered sugar, cubed sugar, and ice sugar, and depending on the manufacturing raw materials, it is classified into sucrose, beet sugar, wind sugar, palm sugar, and old sorghum sugar.

(6) Sea salt

Sea salt (天日鹽, cultural language: sun salt, English: sea salt, bay salt, solar salt) is salt made by evaporating sea water in a salt farm. It is different from salt extracted from sedimentary mines, and is mainly used in cooking and cosmetics. do. The composition of sea salt is essentially the same as the ionic composition dissolved in seawater. Based on dry weight, it consists of 30.8% sodium, 1.1% calcium, 3.7% magnesium, 1.2% potassium, 55.5% chlorine, and 7.7% sulfur.

(7) Sweet pumpkin

Sweet pumpkin contains 15-20% of sugar, so it is in the spotlight as a food ingredient that has a soft and sweet taste without adding sugar or syrup. In particular, ß-carotene contained in sweet pumpkin has the effect of vitamin A in our body, and is known to be effective in preventing colds, skin care, and constipation as well as anti-cancer effects. It is also called a treasure trove of vitamins as it contains a lot of vitamins B1, B2, and C.

(8) Flour

Flour is made by pulverizing the endosperm part of wheat. Flour is milled on a large scale using a roll mill at the flour mill, and the amount of flour obtained from the wheat, which is the raw material, is generally about 70 to 75%.

Flour does not contain the husk or germ of wheat. In the past, flour was made on a small scale using mortars, millstones, or small mills, but flour is now milled on a large scale using roll mills at flour mills.

The most commonly used milling method is roll milling. This grinds the wheat grains by passing them several times between two rollers rotating at different speeds and in opposite directions. Each time, the wheat grains are passed through a sieve to separate the flour and bran. Rollers include brake rolls with grooves on the surface and smooth rolls with a smooth surface. The former serves to roughly crush the wheat to obtain small particles of the skin and grain, while the latter serves to crush the particles more finely.

(9) East

Yeast is sold in two forms, fresh yeast and dried yeast, and special yeasts for bread, frozen dough, and pastry are also used.

First, because 65 to 70% of the weight of fresh yeast is water, it has low preservability and is prone to self-extinguishment. This phenomenon becomes more severe the higher the storage temperature, so it is preferable to store it in a refrigerator at 0 to 3°C. In addition, it serves as a suitable medium for mold and bacteria, allowing various germs to multiply by breaking down and softening the yeast, so it must be stored in a clean refrigerator.

In addition, dry yeast is made by mixing a concentrated yeast suspension with additives and then spray-drying it at a blowing temperature of 70~150℃ to form particles. The moisture content is 6~8% and the protein content is 6%. It is ~8%. Instant yeast complements the shortcomings of dry yeast. Instant yeast has high solubility and dispersibility in water, so it can be mixed directly with flour and its performance is improved over active dry yeast.

The advantages of dry yeast include shortening the mixing time, improving the color of the bread, and improving the flavor of the bread.

(10)Eggs

The outside of the egg is surrounded by a hard shell (egg shell), and inside it is a two-layer inner shell. The outer shell has many small holes, and it breathes through those holes. Also, over time, carbon dioxide and moisture evaporate through this hole, and microorganisms penetrate and the contents are quickly mixed. There is an air chamber on one side between the two-layer inner shell. This air chamber is small when the egg is just laid, but gradually becomes larger as time passes and moisture and carbon dioxide evaporate.

Inside the inner shell, there is white (egg white), around the outer shell and yolk (yolk) there is watery white, and in the middle is the solid white. The yolk is surrounded by a thin membrane, and both ends are secured with a string. The proportion of each component is 11% shell, 58% egg white, and 31% yolk.

The protein contained in eggs has excellent nutritional value. The protein of the egg white is composed of six types, including ovalbumin, conalbumin, ovomucoid, globulin, ovomucin, and avidin, and the yolk is lipovitelin. It consists of two types: lipovitellin and lipovitellenin.

When egg whites are heated and cooked, the translucent color changes to white. Waterless egg whites begin to harden at 60℃ and become non-flowable at 62℃. The yolk without water begins to harden at 65℃ and hardens to the point where it stops flowing when it exceeds 70℃. Egg protein does not solidify without salt, and adding water or sugar to the egg increases the coagulation temperature.

(11)Butter

Butter is made by churning milk or cream and is light yellow in color. Butter is a high-calorie food, producing about 715 calories per 100g. It has a very high milk fat or butter fat content (at least 80%) and a low protein content. It contains significant amounts of vitamins A and D, as well as calcium and phosphorus. The color of butter is caused by carotene and other fat-soluble pigments dissolved in fat.

Hereinafter, a method for manufacturing campagne according to a preferred embodiment of the present invention will be described with reference to FIG. 1.

The method of manufacturing campagne according to a preferred embodiment of the present invention involves making poolish dough using water, rye, and yeast, and making sourdough dough using water, rye flour, Korean wheat, and honey. , making citron leaf tangzhong dough using organic flour, sea salt, sugar, citron leaf tea or citron powder, and making sweet pumpkin topping dough using water, sugar, and sweet pumpkin; A step of adding lukewarm water to poolish dough, shower dough, and tangjong dough and lightly mixing the first dough, adding sweet pumpkin topping dough, adding lukewarm water, and lightly mixing the second dough and kneading for a preset time; Primary fermenting the secondary dough at a preset temperature for a preset time; After flattening the main dough, holding one end of the main dough and folding it inward, holding the other end and folding it inward, repeating the operation at least once; Secondary fermentation of the folded main dough at a preset temperature for a preset time; It consists of baking the secondary fermented dough at a preset temperature for a preset time.

Below, the manufacturing procedure of Campagne according to a preferred embodiment of the present invention will be described with reference to the attached drawings.

<Example>

1. Making poolish dough (S10)

In order to improve the flavor and texture of bread, poolish dough is made by mixing water and flour in a 1:1 weight ratio, adding a little yeast, fermenting for a certain period of time, and then mixing it with the main dough. The manufacturing process is as follows.

First, to make raisin varieties, pour 1 ts of sugar and 250ml of water into a container containing 100g of raisins, close the lid of the container, ferment at room temperature for about a week, then filter through a sieve to complete the raisin varieties.

Next, mix water:rye and nuts (raisin variety) in a 1:1 weight ratio and ferment at low temperature for 70 to 120 minutes with a small amount of yeast, or at room temperature for 5 to 18 hours and then refrigerated for about 12 hours. Use after maturing. The reason for fermenting at room temperature, which takes a long time, is to reduce acidity.

When this poolish dough is mixed with the Campagne main dough and kneaded, it not only gives off a sweet and nutty flavor, but also improves the overall flavor and texture of the bread by helping the activity of yeast and smoothing the action of lactic acid and enzymes. .

2. Making sourdough dough (S20)

Sourdough means new dough and refers to a sourdough starter made by multiplying wild yeast and lactic acid bacteria on a base of wheat flour or rye flour. It starts from the starter starter and is refreshed (cooked) 1 to 3 times to make the shower batter. can be made.

Looking at the principle of making shower paper, when rye, lactic acid bacteria, and yeast are mixed with water and kneaded, the yeast is activated when the pH is relatively low (preferably below pH 4.5) as the lactic acid bacteria ferment, and thus the shower paper is made. Fermentation and maturation begin, and the additional rice cycle (refresh) can be repeated 1 to 3 times to complete the starter.

Here, rye contains many lactic acid bacteria in addition to yeast, so when water is added and kneading, the lactic acid bacteria first decompose the sugars (glucose or pentose) of the rye and perform “lactic acid fermentation,” producing lactic acid, acetic acid, ethanol, carbon dioxide gas, etc. create These products lower the acidity (ph) of the species, and when it reaches "ph 4.5 or lower," the "yeast attached to the rye becomes activated." The activity of this yeast promotes alcohol fermentation, produces ethanol and carbon dioxide gas, and allows "fermentation and maturation" of the species. By repeating this fermentation and maturation process, the starter can be completed.

The manufacturing sequence of the shower bell used in the preferred embodiment of the present invention will be described as follows.

First, on the first day, add 375g of water (32℃), 300g of rye flour, and 10g of honey to a previously prepared mixing bowl, mix well, and ferment at room temperature (24-27℃) for 24 hours.

Then, on the second day, 200g of the dough from the first day, 90g of Korean wheat, 225g of water (32℃), and 90g of rye flour are mixed well and left at room temperature (24~27℃), and the dough (made the previous day) is changed every 12 hours. , it is desirable to change it twice a day.

Then, on the third day, mix 200g of the second day's dough, 180g of Korean wheat, and 225g of water (32℃) evenly and leave it at room temperature (24~27℃) and change the seed (dough made the previous day) at 12-hour intervals, twice a day. It is desirable to give.

Then, on days 4 to 6, the process from day 3 is repeated every day, using 200g of dough from the previous day, 180g of Korean wheat, and 225g of water (32℃).

If you grind the seed in this way, after 6 days, the fermented seed is ready to make bread. A well-finished sourdough will have vigorous bubbles and a unique fermentation aroma and slightly sour taste. The prepared sourdough can be used from the 7th day onwards.

The sourdough produced in this way not only slows down the aging of Campagne bread, but also has the effect of sufficiently reflecting the flavor of the fermentation product if fermented at low temperature for a long time. However, the production time of the entire sourdough is relatively low at about 18 to 24 hours. Since it takes a long time, it is advisable to make it in advance and use it while aging at a low temperature.

3. Making citron leaf tangzhong dough (S30)

Tangzhong kneading is a method of kneading bread with boiling water above 100℃ to make the bread more chewy and elastic and to stimulate the secretion of salivary glands to improve the swallowability of the bread even if you do not drink tea, beverages, or water. The tangzhong kneading method according to a preferred embodiment of the present invention will be described as follows.

First, young citron leaves are washed and dried in a natural way, then roasted at a temperature of 183~190℃ to prevent burning. The roasted citron leaves are pulverized to have uniform particle size using a specific grinder, and then filtered through a 40 mesh sieve to obtain powder. After homogenizing the particles, seal them and store them in a freezer at -20°C before use.

Next, put 500g of organic flour, 50g of sea salt, and 50g of sugar in a bowl and mix evenly at low speed to make tangzhong dough.

Next, add 1,000 g of citron leaf tea or 50 g of citron leaf powder to the prepared tangjong dough and mix.

Next, the completed citron leaf tangjong is cooled sufficiently to room temperature and then used while ripening at low temperature in the refrigerator.

The reason why citron leaves are roasted within a temperature range of 183 to 190°C in a preferred embodiment of the present invention is that the tannin component that produces the most astringent taste contained in citron leaves begins to dissolve at 183°C, and the roasting temperature of citron leaves is 200°C. This is because it has been confirmed that when the temperature exceeds ℃, the citron leaves begin to partially burn.

4. Making pumpkin topping dough (S40)

First, cut the pre-washed and dried sweet pumpkin into cube-shaped pieces, then add 1,500g of water, 750g of sugar, and 2,000g of sweet pumpkin shaped like cubes into a heating container and cook thoroughly. Then, cool the sweet pumpkin sufficiently at room temperature and grind it finely in a blender or filter it using a previously prepared sieve.

Next, place 1,300g of food type mixed preparation food additive Finesoft-T, 160g of bread flour, 200g of butter, 20g of sea salt, 100g of egg, 500g of water, and 300g of strained sweet pumpkin in a mixing bowl and mix until evenly mixed to complete the filling. do.

5. Making Campagne Bread (S50)

(1) Kneading the dough

In a mixing bowl, add the main ingredients including 625g of organic flour, 125g of whole wheat, 8g of sea salt, 4g of dry yeast, 200g of polish, 125g of shower bell, and 150g of tangzhong, and 150g of lukewarm water and mix lightly. Cover the first dough with plastic wrap and leave at room temperature for 15 minutes. Leave it for a while.

Next, add 200g of the previously prepared sweet pumpkin topping dough and the remaining 150g of lukewarm water to the first dough, lightly mix, and when the second dough comes together into a lump, transfer it to the work surface.

At this time, the second dough is sticky at first, so repeat the pushing and pulling motion of the dough on the work surface, and when it starts to get sticky little by little, push it down on the work surface and knead for about 7 minutes.

(2) First fermentation

Knead the second dough into a round ball and place it on the work surface with the balled part facing down. At this time, place both hands on the sides of the second dough and turn the bottom of the dough as if rubbing it on the work surface.

At this time, place the dough with the soft side down in a bowl lightly greased with salad oil, cover with plastic wrap, and ferment for 3 to 4 hours.

(3) Degassing

Approximately 30 minutes after the start of the primary fermentation, slightly lift the dough undergoing primary fermentation and press lightly to release the gas. Shape it into a round shape again, cover it with plastic wrap, and continue fermenting until it swells 1.5 times in size.

(4) Ball it up and let it rest

Next, place the seam side up on a dusted work surface and press lightly with your hand to release the gas. Shape it into a round shape again, cover it with plastic wrap, and let it rest for 20 minutes.

(5) Preparing the fermentation mold

Next, you can prepare a fermentation mold by sprinkling plenty of additional powder into the fermentation mold, or if you do not have a fermentation mold, you can ball up the dough and place it on an oven pan.

(6) Making Campagne Bread Shape

First, press the dough with your hands to make it flat, then divide it into 3 equal parts. Hold one end of the dough and fold it by 1/3, then fold the other 1/3 inward to make a 3-fold. Place this dough vertically and make 3 folds one more time in the same way.

Next, smooth the surface of the dough into a round shape, place your hands on both sides of the dough, turn the lower part as if rubbing it on the work surface, close the joints, round it to make the surface smooth, and place it in the fermentation mold.

(7) Secondary fermentation

First, cover the fermentation mold with plastic wrap and leave it in a warm place for secondary fermentation for 1 to 3 hours until it doubles in size.

(8) Baking campagne bread

Take out the main dough from the fermentation mold into an oven pan lined with parchment paper or oven paper and make 3 cuts on the surface of the dough. Next, just before baking, spray plenty of water on the surface of the dough with a spray bottle. Next, bake in an oven preheated to 220℃ for about 10 minutes, spraying water twice in between, then lower the temperature to 180℃ and bake for about 30 minutes, then take out and cool.

In the above, preferred embodiments of the present invention have been shown and described, but the present invention is not limited to the specific embodiments described above, and may be used in the technical field to which the invention pertains without departing from the gist of the invention as claimed in the claims. Of course, various modifications can be made by those skilled in the art, and these modifications should not be understood individually from the technical ideas or perspectives of the present invention.

Claims (6)

Pour sugar and water into raisins, ferment at room temperature for a week, filter through a sieve to make raisin varieties, mix water:rye and the above raisin varieties in a 1:1 weight ratio, add a small amount of yeast, and ferment at low temperature for 70 to 120 minutes. or fermenting at room temperature for 5 to 18 hours, then refrigerating and maturing for a preset maturation time to make poolish dough;
Put water, rye flour, lactic acid bacteria, yeast, and honey in a previously prepared mixing bowl, mix well, and ferment at room temperature to make the first fermentation dough. After mixing Korean wheat, water, and rye flour evenly, place at room temperature and ferment at preset time intervals. Refresh the first fermentation dough to make a second fermentation dough, mix Korean wheat and water evenly, leave at room temperature, and refresh the second fermentation dough at preset time intervals to make a third fermentation dough. At least steps 1 to 3 Repeat this step one more time to make a sourdough dough;
Making citron leaf tangzhong dough using organic flour, sea salt, sugar, citron leaf tea, or citron leaf powder;
Making sweet pumpkin topping dough using water, sugar, and sweet pumpkin;
Add lukewarm water to the poolish dough, shower dough, and citron leaf tangjong dough and lightly mix the first dough, add the sweet pumpkin topping dough, add lukewarm water, mix lightly, and knead the second dough for a preset time. step;
Primary fermenting the secondary dough at a preset temperature for a preset time;
After flattening the main dough, holding one end of the main dough and folding it inward, holding the other end of the main dough and folding it inward, repeating the operation at least once or more;
Secondary fermentation of the folded main dough at a preset temperature for a preset time;
It consists of baking the secondary fermented dough at a preset temperature for a preset time;
In the step of making the shower dough, in order to activate the yeast, the product produced by the lactic acid bacteria during lactic acid fermentation by decomposing the sugar contained in the rye lowers the acidity (pH) of the shower seed to pH 4.5 or less. A method of manufacturing campagne characterized by lowering.
delete delete According to paragraph 1,
The citron leaf tangjong dough,
A method of manufacturing campagne, characterized in that putting organic flour, sea salt, and sugar in a bowl and mixing them uniformly at low speed to make tangzhong dough, and adding and mixing citron leaf tea or citron leaf powder prepared in advance to the tangzhong dough.
According to clause 4,
The citron leaf powder is manufactured by washing and drying the citron leaves in a natural way, roasting them at a temperature of 183 to 190°C to prevent them from burning, and pulverizing the roasted citron leaves to have a uniform particle size using a specific grinder. How to make Campagne.
Campagne manufactured according to any one of claims 1, 4, and 5.