KR20220132079A - Manufacture method for bread using stone pot contained dried radish leaves - Google Patents

Abstract

The present invention relates to a manufacturing method for bread containing dried radish leaves using a stone pot. The manufacturing method comprises: a dried radish leaves filling manufacturing process of putting dried radish leaves in water boiled at 100 ℃, simmering the same with a lid on for about 25 minutes, sufficiently cooling the same with the lid off to remove the smell of the dried radish leaves, finely chopping 350 g of the drained dried radish leaves, stir-frying the same with 50 g of soybean paste and 15 g of sesame oil to provide a dried radish leaves composition, and mixing and stir-frying the same with 60 g of barley soaked the day before and boiled for 25 minutes; a dough manufacturing process of putting, in a mixing ball, 29.23 wt% of strong flour, 14.61 wt% of Korean wheat, 0.88 wt% of sea salt, 0.58 wt% of malt extract, 0.64 wt% of dry yeast red, 8.76 wt% of levain, 8.76 wt% of aged dough, and 26.31 wt% of boiled barley water, mixing the same at a low speed, adding 10.23 wt% of the dried radish leaves filling to the mixture, performing a first fermentation of the mixed dough for 40 minutes, a second fermentation for 30 minutes, and a third fermentation for 30 minutes after punching, and accordingly, preparing a batter dough; a molding process of dividing a batter dough and spreading and filling 69.22 wt% of the dough of a batter material additionally fermented at room temperature with fillings of 10.26 wt% of chestnut, 10.26 wt% of sweet potato, and 10.26 wt% of sweet pumpkin, panning the filled dough in a stone pot, and fermenting the same for 40 minutes; and a firing process of cooping an upper part of the dough containing the panned fillings in the stone pot crosswise, steaming the same at deck oven upper fire 220 ℃ and lower fire 280 ℃, and firing the same for 25 minutes to maintain the savory texture and warmth of scorched rice. According to the manufacturing method for bread containing dried radish leaves using a stone pot of the present invention, the fillings manufactured by adding boiled barley to the fibrous component of boiled dried radish leaves are contained in the batter dough and the fillings of chestnuts, sweet potatoes, and sweet pumpkins are fired with the dough to manufacture bread such that the active ingredients of dried radish leaves and barley are consumed and healthy bread with a nutritionally healthy flavor and rich texture can be provided.

Description

Shiraegi nutritious stone pot bread manufacturing method {Manufacture method for bread using stone pot contained dried radish leaves}

The present invention relates to a method for producing nutritious stone pot bread with Shiraegi, and more particularly, by using Shiraegi and boiled barley as dough for dough, panning and baking the dough for dough with filling in a stone pot, It relates to a method of manufacturing nutritious stone pot bread, which is maintained by temperature and can provide bread with a savory texture in which shiraegi and barley are harmonized.

In addition, the present invention can provide a new trend of healthy bread by mixing the fibrous component of boiled shiraegi with boiled barley to provide a nutritionally healthy flavor and texture with dough and baking it in a stone pot. It relates to a method for making nutritious stone pot bread in Shiraegi.

In modern times, due to the busy social life, the number of people skipping breakfast or not eating on time is increasing, and more and more people are harming their health. have.

However, hamburgers and sandwiches have advantages such as not constraining time and space, but these fast foods have a problem that they are not suitable for children who are growing up due to high calorie and high trans fat, or for modern people who are overweight and obese. .

In addition, as the desire for well-being has gradually increased due to various diseases of children such as atopic diseases and various adult diseases caused by environmental factors, consumption of well-being food is gradually increasing rather than consumption of instant food.

On the other hand, in general, bread refers to a food baked by adding yeast, salt, water, etc. to flour and other grains to make a dough, and then fermenting the dough. The bread can be classified in various ways according to the nature, manufacturing method, and shape of the dough, for example, bread, baguette, etc., which are stocks and stock substitutes, and a lot of sugar and fat, which are mainly used for children's side dishes. Typical examples include croissants, bagels, croquettes, etc., which are characterized by steaming or frying, sandwiches, pizzas, and hamburgers in which various sub-ingredients are mixed.

In the manufacturing process of bread, after kneading wheat, it is usually baked or steamed in an oven or the like after aging for a certain period of time. This expansion of the bread tissue is known to occur because the wheat protein called gluten has a property of retaining air in the dough tissue, and the bread has a soft texture and a unique aesthetic feeling due to the property of the bread.

In addition, in order to make bread, various kinds of ingredients are provided to induce the consumer's texture and is effective for health, and in particular, attempts are being made to satisfy the changing tastes and trends of consumers.

Therefore, the present applicant intends to propose a bread beneficial to health by developing a recipe using Shiraegi rich in dietary fiber and trying it in various ways.

Bread manufacturing method using radish radish (METHOD FOR MANUFACTURING BREADS USING DRIED RADISH GREENS) (Patent Registration No. 10-1810181)

The present invention has been devised to solve the above problems, and the purpose is to prepare shiraegi filling, dough preparation, molding and firing procedures. It is possible to provide a new trend of healthy Shiraegi nutritious stone pot bread manufacturing method by mixing the provided Shiraegi filling with dough and baking it in a stone pot.

In addition, the present invention maintains the warmth by the internal temperature of the stone pot and maintains the warmth by the internal temperature of the stone pot by panning and firing the dough dough containing the filling using Shiraegi and boiled barley as the dough material for the dough preparation. According to the present invention, it is possible to provide a method of manufacturing nutritious stone pot bread with a savory texture.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, in the method for producing nutritious stone pot bread according to an embodiment of the present invention, put shiraegi in water boiled at 100℃, cover the lid and boil for 25 minutes, then open the lid and cool it sufficiently to remove the odor of shiraegi. When removed, chop 350 g of dried shiraegi into small pieces, add 50 g of soybean paste and 15 g of sesame oil, and stir-fry it to prepare a shiraegi composition, mix 60 g of barley soaked the previous day and boiled barley for 25 minutes with the shiraegi composition; Bread flour 27 ~ 32% by weight, Korean wheat 12 ~ 16% by weight, sea salt 0.5 ~ 1.5% by weight, malt extract 0.3 ~ 0.8% by weight, dry yeast red 0.4 ~ 0.9% by weight, LeVin 7 ~ 12% by weight, aged dough 7 ~ 12 Put in a mixing bowl by weight % and 24 to 29 wt% of boiled barley water, mix at low speed, add 9 to 13 wt% of shiraegi filling, ferment the mixed dough first for 40 minutes, ferment for 30 minutes, and after punching A dough manufacturing process comprising a third fermentation for 30 minutes and a dough dough; Divide the dough and spread 69.22% by weight of the dough that is additionally fermented at room temperature, add 10.26% by weight of chestnuts, 10.26% by weight of sweet potato, and 10.26% by weight of sweet pumpkin, and then put the filled dough in a stone pot and pan Forming process of fermentation for 40 minutes; And the upper part of the dough containing the panned filling in a stone pot is cross-couped, and steam is fired in the deck oven at 220°C on the upper heat and 280°C on the lower heat and calcined for 25 minutes to maintain the savory texture of Nureungji and the warm warmth. It is characterized in that it is composed of;

In addition, the dough manufacturing process of the method for manufacturing nutritious stone pot bread according to an embodiment of the present invention is 29.23% by weight of strong flour, 14.61% by weight of Korean wheat, 0.88% by weight of sea salt, 0.58% by weight of malt extract, dry based on 100% by weight of the entire dough. Yeast red 0.64% by weight, Levain 8.76% by weight, aged dough 8.76% by weight, boiled barley water 26.31% by weight, and Shiraegi filling 10.23% by weight, the aged dough is strong flour 57.87% by weight, sea salt 1.16% by weight, malt extract 1.16 Weight %, dry yeast red 0.46% by weight, and 39.35% by weight of water are mixed in a mixing bowl and mixed for 8 to 10 minutes at low speed in a plastic bag and fermented in a refrigerator for 18 hours. The remaining dough is characterized in that it is used as a material for additional ripening dough.

Shiraegi nutritious stone pot bread manufacturing method according to the present invention contains the filling in which boiled barley is added to the fibrous component of boiled Shiraegi, and the filling of chestnut, sweet potato, and sweet pumpkin is baked together with the dough to prepare the bread. It is possible to provide healthy bread with a nutritionally healthy flavor and rich texture by taking the active ingredients together.

In addition, the method for producing nutritious stone pot bread according to an embodiment of the present invention uses shiraegi and boiled barley as a dough for dough, and puts a dough mixture containing fillings such as chestnuts, sweet potatoes, and sweet pumpkin in a stone pot, panning and baking The warmth of the baked bread is maintained by the internal temperature of the stone pot, and it is possible to provide a bread with a savory texture in which shiraegi and barley are harmonized.

In addition, the method for producing nutritious stone pot bread according to an embodiment of the present invention uses boiled barley water that does not contain sugar such as sugar when manufacturing dough, and after tertiary fermentation of the dough containing Shiraegi filling, put it in a stone pot After panning, additional fermentation and baking are performed to provide a bread with good texture and health benefits through effective operation of the dough in which sugar is not included in the dough and the dough is formed through a number of fermentation processes.

In addition, the method for producing nutritious stone pot bread according to an embodiment of the present invention is a new trend by mixing the shiraegi filling, which provides a nutritionally healthy flavor and texture by adding boiled barley to the fibrous component of boiled shiraegi, and baking it in a stone pot. of healthy bread can be provided.

In addition, the method for producing nutritious stone pot bread according to the present invention is to prepare bread by adding red yeast and fermented Levan to wheat flour. It can provide bread that helps digestion by influencing fat metabolism in the body through fermented species (Le Vin).

Figure 1 is a flow chart showing the procedure for manufacturing nutritious stone pot bread in Shiraegi according to the present invention.
Figure 2 is a flow chart showing a dough manufacturing process for the production of Shiraegi nutritious stone pot bread according to Figure 1.
Figure 3 is a flow chart showing a molding process for producing a nutritious stone pot bread according to Figure 1;
Figure 4 is a photograph showing the manufacturing process of the filling of Shiraegi for the production of nutritious stone pot bread of the present invention
Figure 5 is a photograph showing a process for preparing dough for producing Shiraegi nutritious stone pot bread of the present invention;
Figure 6 is a photograph showing the manufacturing process of the aged dough used for the production of dough for the production of the nutritious stone pot bread of the present invention;
Figure 7 is a photograph showing a molding process for manufacturing the nutritious stone pot bread of the present invention
Figure 8 is a photograph showing the state of the Siraegi nutritious stone pot bread manufactured through the molding process according to Figure 7.

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

The present invention provides a nutritionally healthy flavor and texture by adding boiled barley to the fibrous component of boiled shiraegi, which is provided by the process of manufacturing shiraegi filling, dough preparation, molding and firing, mixed with dough and baked in a stone pot. It provides a new trend of healthy Shiraegi nutritious stone pot bread. Looking at the characteristics and actions of Shiraegi and barley, which are ingredients used in the present invention, are as follows.

First, Shiraegi is dried radish. It has a savory yet mild taste, and is mainly made into soups or vegetables. It is made with radish from the kimjang and is considered a nutritious ingredient in winter because it has many benefits due to its rich nutrients.

Shiraegi is dried radish or cabbage leaves, and it is used for frying or boiling soup after weaving it with young leaves and drying it.

Shiraegi helps in liver detoxification. It contains a lot of carotene, chlorophyll, vitamins B and C, and is rich in dietary fiber, calcium, and iron, and is good for dieting. It also lowers blood cholesterol and inhibits arteriosclerosis.

It is good to have soft stems, blue-colored leaves, and soft leaves. Blanch radish, dry in the shade, and store in a cool, well-ventilated place. At this time, if you blanch in salt water, the loss of vitamins is small.

On the other hand, barley is an edible crop belonging to the Grapeaceae family, and its scientific name is Hordeum vulgare L., and the growing period is usually 90 days. Barley grown in Korea has a nut-like taste and contains a lot of carbohydrates, and contains moderate amounts of protein, calcium, and phosphorus, and a small amount of B vitamins. In the East, including Korea, it is mainly used as food, and other soju, beer, soybean paste, and red pepper paste are made.

Since barley contains more vitamin B1 and vitamin B2 than rice, it is good for preventing beriberi, and it is very rich in dietary fiber called β-glucan, so it is very good as a healthy food for diabetic patients or overweight people.

Because barley contains a lot of dietary fiber, you can feel full even in a small amount, and it is used as a diet food because it contains abundant minerals. , helps in the prevention of vascular diseases such as arteriosclerosis.

In addition, barley is rich in vitamins, which facilitates metabolism, helps in recovery from fatigue, and is rich in minerals, which helps to generate energy.

As shown in the accompanying FIG. 1, the method for producing Shiraegi nutritious stone pot bread according to the present invention provides soft and rich nutritious stone pot bread from Shiraegi through a filling manufacturing process, a dough manufacturing process and a molding process. In detail, it is as follows.

1. Process of manufacturing shiraegi filling

Shiraegi filling manufacturing process according to the present invention is a composition added during the preparation of dough when preparing Shiraegi nutritious stone pot bread according to the present invention. Put Shiraegi in water boiled at 100°C, cover the lid and boil for 25 minutes, then open the lid and cool sufficiently to give the unique taste of Shiraegi. When the smell is removed, chop 350g of dried shiraegi into small pieces, add 50g of soybean paste and 15g of sesame oil, and stir-fry.

Thereafter, 60 g of barley soaked the day before is boiled for 25 minutes, boiled barley, soybean paste, and sesame oil are added, and then mixed with the Shiraegi composition and roasted again to prepare a Shiraegi filling as shown in FIG. 4 .

At this time, the shiraegi composition provides a soft and fragrant texture by frying boiled shiraegi with soybean paste and sesame oil, and by adding boiled barley, neutralizes the fiber of shiraegi and provides a nutritionally healthy flavor and texture.

2. Dough manufacturing process

First, as shown in the accompanying FIG. 2 to compose the base composition for the production of Shiraegi nutritious stone pot bread according to the present invention, it comprises a material preparation step, a material mixing step, a dividing step and a forming step.

(1) Material preparation stage

Bread flour 27 ~ 32% by weight, Korean wheat 12 ~ 16% by weight, sea salt 0.5 ~ 1.5% by weight, malt extract 0.3 ~ 0.8% by weight, dry yeast red 0.4 ~ 0.9% by weight, LeVin 7 ~ 12% by weight, aged dough 7 ~ 12 It is prepared by improving the weight %, boiled barley water 24 to 29 weight % and shiraegi filling 9 to 13 weight %.

On the other hand, as for the water used for the production of dough, the active ingredient contained in the barley is used for the production of the dough by using the water in which the barley is boiled when preparing the filling for the shiraegi filling and using the active ingredient of barley as a raw material for the production of the dough.

(2) material mixing step

As shown in Figure 5a, strong flour 27 ~ 32% by weight, Korean wheat 12 ~ 16% by weight, sea salt 0.5 ~ 1.5% by weight, malt extract 0.3 ~ 0.8% by weight, dry yeast red 0.4 ~ 0.9% by weight, Levain 7 ~ 12% by weight, aged Put 7 to 12% by weight of dough and 24 to 29% by weight of boiled barley water in a mixing bowl and mix at low speed, then add 9 to 13% by weight of shiraegi filling as shown in FIG. 5b and mix again to complete the dough, 1 for 40 minutes After secondary fermentation for 30 minutes, secondary fermentation is carried out for 30 minutes after punching, and fermented dough is prepared by tertiary fermentation for 30 minutes.

As an embodiment of the present invention, the composition of the dough is 29.23% by weight of strong flour, 14.61% by weight of Korean wheat, 0.88% by weight of sea salt, 0.58% by weight of malt extract, 0.64% by weight of dry yeast red, and 8.76% by weight of LeVin based on 100% by weight of the total dough. %, 8.76% by weight of aged dough, 26.31% by weight of boiled barley, and 10.23% by weight of filling of Shiraegi.

Meanwhile, as shown in FIG. 6, the aged dough was prepared by mixing 57.87 wt% of strong flour, 1.16 wt% of sea salt, 1.16 wt% of malt extract, 0.46 wt% of dry yeast red and 39.35 wt% of water in a mixing bowl at low speed for 8 to 10 minutes. The mixed dough is put in a plastic bag and fermented in the refrigerator for 18 hours, then divided and used, and the unused dough is used as a material for additional aging dough.

(3) segmentation step

The dough dough mixed in the mixing bowl is divided into 270 g as shown in FIG. 7a and further fermented at room temperature for 15 minutes.

The whole of the dough is divided so as to be 7.89% by weight based on 100, and the dough is fermented and molded.

3. Molding process

The forming process for producing Shiraegi nutritious stone pot bread according to the present invention is configured to include a forming step, a baking step and a post-processing step as shown in FIG. 3 .

(1) Forming step

69.22% by weight of the mixed and fermented dough mixed in the Siraegi nutritious stone pot bread dough production is spread by 10.26% by weight of chestnuts, 10.26% by weight of sweet potatoes and 10.26% by weight of sweet pumpkin after filling, and then putting the filled dough in a stone pot and panning After fermentation for 40 minutes, it is molded as shown in FIGS. 7b to 7d attached.

(2) Firing step

Through the forming step, the upper part of the dough containing the filling is given a cross-coup as shown in the attached FIG. Stone pot bread is provided.

Shiraegi nutritious stone pot bread baked through the firing step can provide a flavorful texture of Nureungji by panning and firing in a stone pot.

On the other hand, the steam process helps the dough to expand, so that the overall surface is crispy and the inside of the bread is soft and moist.

(3) Post-processing step

Shiraegi nutritious stone pot bread baked through the firing step is extracted from the deck oven and bounced off the floor to give an impact. This is to easily deodorize the stone pot when packing Shiraegi nutritious stone pot bread baked in the stone pot.

Thereafter, according to the user's taste, as shown in FIG. 8, it can be decorated with pine nuts, ginkgo biloba, jujube, and the like.

As described above, it is possible to provide bread with a warm and savory texture due to the internal temperature of the stone by baking and providing it through the stone pot.

Example

Dough was prepared under the same conditions by configuring the preparation ratio of the formulation as shown in Table 1 at the time of preparing the dough. That is, when manufacturing dough, 0.88 wt% of sea salt, 0.64 wt% of dry rice red, 0.58 wt% of malt extract and 8.76 wt% of aged dough are used in the same formulation, and the content of Levan (fermented species) is adjusted according to the content of strong flour and Korean wheat. Dough was prepared by changing the filling of Shiraegi and boiled barley, which are added during the production of dough, and converting water to the remaining weight based on 100% of the total weight to prepare dough. (unit weight %)

Composition comparison table division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 strong flour 36.21 36.78 29.23 29.23 36.78 Korean wheat 10.43 12.92 14.61 14.61 12.92 sea salt 0.88 0.88 0.88 0.88 0.88 dry yeast 0.64 0.64 0.64 0.64 0.64 malt extract 0.58 0.58 0.58 0.58 0.58 Levan 9.45 9.27 8.76 8.65 9.27 aged dough 8.76 8.76 8.76 8.76 8.76 Shiraegi filling 8.39 9.26 10.23 10.23 9.26 boiled barley remaining capacity remaining capacity remaining capacity remaining capacity remaining capacity

In Examples 1 to 3, the same weights of chestnuts, sweet potatoes and sweet pumpkin were added to the dough containing Shiraegi filling, stacked, put the dough dough in a stone pot, and fermented and panned, Comparative Examples 1 to 2 are the dough containing Shiraegi filling. After fermenting and panning on a general plate by stacking chestnuts, sweet potatoes and sweet pumpkins of the same weight as in Examples 1 to 3, cross-coup the upper part of the dough containing each panned filling, and deck oven at 220 ° C., lower heat at 280 ° C. Steam was fired in the oven and baked for 25 minutes to prepare nutritious Shiraegi bread.

Organizational comparison table division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 fermentation state +++++ ++++++ ++++++ +++++ ++++ shell surface ++++ +++++ ++++++ +++++ +++* colour ++ ++++ +++++ +++ +++

Co., Ltd.: +++++ Very good ++++ Good +++ Average ++ Bad + Very bad

Table 2 above compares and evaluates the appearance of each bread prepared in the mixing ratio of Table 1, and the 'fermentation state' in the division column indicates the degree of uniformly swelling of the bread, and the 'shell surface' indicates that the crust is not crushed. It indicates the degree of uniform swelling, and 'color' indicates the degree of caramelization as the color of the outer surface of the bread.

In the comparative evaluation of the outer surface and cross-section according to the composition ratio during the production of Shiraegi nutritious bread according to the present invention according to the above example, the molded state through the formulation of Example 3 shown in Table 1 was evaluated as the best.

sensory test

In order to compare the quality of each nutritious bread made in Examples 1 to 3 and Comparative Examples 1 to 2, a sensory inspector with at least 3 years of sensory inspection experience in the food-related field (each man and woman in their 20s, 30s, and 40s) The results were shown in Table 3 below.

sensory comparison table Item Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Exterior 4.2 4.3 4.7 4.2 3.9 taste 4.1 4.2 4.7 3.9 4.1 sense of organization 3.9 4.2 4.8 4.1 4.0 symbol 4.0 4.2 4.7 3.9 3.7

The sensory test result for each item in Table 3 is a value obtained by adding up all the scores of sensory test agents, dividing by the number of sensory test agents, and then rounding to two decimal places. A higher number means better sensory.

As a result of checking the appearance, taste, texture, and preference according to the composition ratio when preparing the nutritious Shiraegi bread according to the present invention according to each of the Examples and Comparative Examples, as shown in Table 3 above, strong flour 29.23 wt%, Korean wheat 14.61 wt% , sea salt 0.88% by weight, malt extract 0.58% by weight, dry yeast red 0.64% by weight, LeVin 8.76% by weight, aged dough 8.76% by weight, shiraegi filling 10.23% by weight, and remaining amount of boiled barley water Thus, the prepared bread was evaluated to be excellent in appearance, taste, texture, and sensory quality.

Overall, it was confirmed that the bread prepared by putting the dough containing shiraegi in a stone pot and baking it differed in the overall savory texture and the moist and soft texture compared to the bread that was panned and baked on a regular plate.

The present invention is not limited by the above-described embodiments, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

Claims (3)

Put the shiraegi in water boiled at 100℃, cover the lid and boil for 25 minutes. After opening the lid and cooling it sufficiently to remove the odor of shiraegi, chop 350g of dried shiraegi into small pieces, add 50g of soybean paste and 15g of sesame oil, and stir-fry the shiraegi composition. A process for preparing a filling of shiraegi, prepared by boiling 60 g of barley soaked the previous day for 25 minutes and mixing the boiled barley with the shiraegi composition;
Bread flour 27 ~ 32% by weight, Korean wheat 12 ~ 16% by weight, sea salt 0.5 ~ 1.5% by weight, malt extract 0.3 ~ 0.8% by weight, dry yeast red 0.4 ~ 0.9% by weight, LeVin 7 ~ 12% by weight, aged dough 7 ~ 12 Put in a mixing bowl by weight % and 24 to 29 wt% of boiled barley water, mix at low speed, add 9 to 13 wt% of shiraegi filling, ferment the mixed dough first for 40 minutes, ferment for 30 minutes, and after punching A dough manufacturing process comprising a third fermentation for 30 minutes and a dough dough;
Divide the dough, spread 69.22% by weight of the dough that is additionally fermented at room temperature, and put the fillings of 10.26% by weight of chestnuts, 10.26% by weight of sweet potatoes and 10.26% by weight of sweet pumpkin, and then put the filled dough in a stone pot and pan Forming process fermenting for 40 minutes; and
A baking process in which the upper part of the dough containing the panned filling contained in a stone pot is cross-couped, and steam is fired in the deck oven at 220°C on the upper heat and 280°C on the lower heat for 25 minutes to maintain the savory texture of Nureungji and warm warmth; Shiraegi nutritional stone pot bread manufacturing method, characterized in that it comprises a.
The method of claim 1,
After the firing process is completed,
Bread baked through the baking process is extracted from the deck oven and bounced to the floor so that the bread can be easily deodorized from the stone pot during packaging, and a post-process process of decorating with pine nuts, ginkgo biloba, and jujube; How to make nutritious stone pot bread.
The method of claim 1,
The dough manufacturing process is based on 100% by weight of the whole dough, 29.23% by weight of strong flour, 14.61% by weight of wheat flour, 0.88% by weight of sea salt, 0.58% by weight of malt extract, 0.64% by weight of dry yeast red, 8.76% by weight of Levain, 8.76% by weight of aged dough %, consisting of 26.31% by weight of boiled barley water and 10.23% by weight of shiraegi filling,
The aged dough was prepared by mixing 57.87% by weight of strong flour, 1.16% by weight of sea salt, 1.16% by weight of malt extract, 0.46% by weight of dry yeast red, and 39.35% by weight of water in a mixing bowl and mixing at low speed for 8 to 10 minutes in a plastic bag. A method for producing nutritious stone pot bread in Shiraegi, characterized in that it is fermented in a refrigerator for 18 hours, divided and used, and the unused dough is used as a material for additional aging dough.

Images