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Bear's way of making bread.

Chef Crumb and A Little Bird Crust

Bread Making of Chief Crumb and A Little Bird Crust

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Dough Mixing Methods

Chef Crumb adds only water here. Do not add salt or leaven (yeast) just yet. Be sure not to break the well bank before putting all of the water into the well.

[ Straight Dough Method ]

To use the Straight Dough mixing method, combine all of the ingredients at once and mix them together. Among all of the methods, this is the simplest procedure, but it may have less of an aroma and rise slightly lower than bread made with other methods.

[ Pate Ferumentee Method ]

To use the Pate Ferumentee Method, mix the old dough and all of the ingredients of the day (bread and water, etc). The old dough was made a day before and pre-fermented at a low temperature. Bread made with Pate Ferumentee mixing method will rise higher and need a shorter fermentation time, and it is more rich in flavour than the dough made with the straight dough method. It also goes bad slowly.

[ Polish Method ]

To perform the Polish method, mix the Polish leaven and other ingredients. To create Polish leaven, combine flour, water and yeast. Use the same proportion of flour and water, with a little yeast added. Next, let it rise for a long period, usually over night, at a low temperature. Bread made with this method rises higher and is more rich in flavour than the dough with the straight dough method. It also goes bad slowly.

[ Natural Leavening Method ]

Chef Crumb uses this method by mixing ingredients with natural leavening agents. Natural leaving agents can be made from fermented wild grapes, and cultured for years. It requires a longer fermentation period and delicate care, but bread made with this method usually has the richest flavour among all of the methods. It is also the most preservative type of bread.

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