Basic White Bread Pain de Mie (Poolish Method) 頂角白吐司(液種法)

I’ve been thinking of writing a detailed post about Pullman loaf and dough mixing for a long time: however, I keep delaying as there are just too many things to say and I hesitate if it’s worth the time writing a lengthy post while no one might be even interested in reading. Since the pandemic,... Continue Reading →

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