Natural Aroma of Bread

This is a reprinted best-seller. "e;Uang"e; is the online pseudonym of the author whose blog posts on cakes, pastries and breads are well acclaimed.The book discusses breads sponge-dough-fermented in cold storage featuring the natural aroma of yeast, soft touch and chewy texture.Don't be mistaken. The sponge-dough method is not complicated. It is rather convenient and suitable for office workers.You only need to leave the sponge dough finished last night in the refrigerator to ferment and complete the rest of the steps when you return home on the next day. Besides, you can make the sponge dough first and you're your time to decide its flavor.It is OK is you are too busy on the next day to take care of the dough, as it can be stored cold for 72 hours without going bad.After mastering the method of making this kind of bread, you only need to take one day in a week to make the dough, and enjoy fresh breads with your favorite tastes every day.