When they returned home, the group had just put down their things, and Jia Yi said to his mother: "Mom, I'll do this, I have prepared good things and made white bread to eat." ”

"White bread?" Erica was stunned and paused, "Okay, I'll let you make white bread today, and I'll learn from you too." "Xinmai makes black bread for the first time, and there will be a long time to eat wheat rice directly, if you eat white bread for the first meal, at least you can eat black bread for every meal later.

Erica helped Jiayi sift out some white noodles, but didn't sift a lot, Jiayi wasn't going to make white bread completely, he wanted to try to see how the fermented brown bread tasted, if the taste was acceptable, he would make more black bread in the future, and try to make as little white bread as possible. Brown bread saves food and does not need to be sifted, which is more convenient. Once or twice is fine, but if you sift the flour every day, Jiayi himself will not be able to persevere.

Although the black bread here is called bread, it is made of dead noodles, it has not been fermented, it is cooled, it is as hard as a stone, and it is knocked on a wooden shelf, and it can only be eaten when it is baked hot or added to the hot soup. However, I was quite hungry.

He first boiled a pot of hot water, after boiling, took about a pound of flour and put it in a basin, and then poured it with hot water, stirring with chopsticks while pouring, the so-called chopsticks were made by himself with two wooden sticks.

This method of making bread is known as the soup method, which makes the bread softer and can be preserved longer. Ordinary bread can easily lose moisture and dry out when left outside, but bread made with soup can stay moist and fluffy for a long time.

The so-called soup method was discovered on the packaging bag of the bread he bought. Once, he bought a bag of sliced bread for breakfast, only to see that the packaging bag of bread said "mellow", and what else to use the "soup seed method", on the side of the packaging bag, it was written "[soup seed method] stir flour with hot water to α starch and produce gelatinization, and then the gelatinized dough is aged for a long time, this method is the soup seed method."

It seems that there is also this method in Chinese pastries, called hot noodles, and it is said that many delicacies are made in this way, such as many pot stickers, scallion pancakes or something, but he doesn't know the specifics.

Kaichi chose to use the "soup seed method" to make bread, mainly because the bread made by this method can maintain a moist texture for a long time. In this era when there is no refrigerator and no sealing measures, the bread made can easily lose moisture and become rusk.

When he was in junior high school, he listened to his English teacher brag. B, said that when he was in college, he went out with his classmates, took the train to Beijing, took bread to make dry food, and the bread was dry on the way, and it tasted the same as rusk, and the taste was very good, but it was easy to wear out the mouth if he was not careful. The rest of the Jiayi forgot about it, and only remembered one point, bread is easy to dry, and even the mouth can wear out after drying.

So when he was making bread, he chose this "soup method" for the first time, and he didn't know the other methods.

He stirred the noodles into a flocculent, let them cool, added some cold water, and was about to mix the noodles, when he suddenly remembered that he forgot to put his old noodles. Quickly turned out his old noodles, added them to it, thought about it, and added a little salt to them. There's no sugar at home, there's no milk, so add some salt to make it salty, oh, and you have to add some oil, and if you hear that you need to add some butter to make bread, you can just use some other oil instead. Anyway, are butter and butter the same thing?

After the flour was blended, Gary kneaded it smooth, but there was no way, Jiayi's strength was still too small. After kneading the dough, Kaichi placed it next to the stove and used the stove to keep warm and accelerate the fermentation of flour.

Then, in the same way, Kaichi kneaded a ball of whole wheat flour, which was brown bread. Blanch the noodles, let them cool, add old noodles, oil, and salt to knead together, of course, Gary kneading. After scalding the noodles, Jia Yi found that all the old noodles had been put into the white noodles, so he had to pull a piece of white flour dough and add it to the black flour. Anyway, yeast can reproduce itself, so it's a big deal to send it a little longer, probably.

When the dough was ready, he prepared some more beans and put them in the pot to cook. It's a bit monotonous to eat bread dry, and there's no jam, peanut butter or anything, not even soybean paste.

Wait until the beans are boiled, then remove them and let them cool. By this time, more than an hour had passed. At this time, it was already past noon, but fortunately everyone didn't wait for Jiayi's bread for lunch, otherwise it would have been dinner directly.

I checked the leavened dough and pressed it with my fingers, and I could see obvious holes in it when I poked it open. He took all the dough out, kneaded it a few times, expelled the air, and then divided it into fist-sized pieces. Flatten the divided dough, add some beans in the middle, and knead it a few more times to make the beans relatively evenly distributed.

He also took a few pieces of dough and kneaded them into long strips, one black and one white, twisted together like fritters to make a black and white match.

Everything is done, there is a pot to put and continue to ferment.

After another hour or so, Jiayi didn't know when it would be good to ferment, so he had to let it ferment for a while, it would be hard if it was less, and if it didn't ferment some more gas after a long time, it should have no effect.

At this time, the dough has swelled a lot, and it looks more than twice the size of the original, and you can still smell the aroma of wine, probably because of the alcohol produced during the fermentation process, and I don't know if it is good or bad.

Kaichi pulled a piece of the dough off and kept it as old noodles for next time to make bread.

Erica raised the oven, which Gary had built himself and made of dry earth. The hearth is divided into two chambers, the fire at the bottom and the oven at the top, and the middle of the connected part is a large hole in the mouth of the bowl, so that the heat below can come up, and things can be put into it to bake.

The oven is not too big, and there are more materials prepared by Jiayi, so he can't finish it at one time. After the fire underneath was ignited, he put the white noodles in first. Start roasting slowly over low heat.

After about 20 minutes of slow baking, the flavor of the bread slowly came out. Jiayi kept staring at the fire, and when he saw that the surface had begun to turn brown, he quickly opened the door of the stove, and suddenly, a rich smell of bread came to the surface, and there was a slightly burnt aroma.

Donna and Erica next to them were stunned when they smelled it, they had never smelled such a fragrant smell, this kind of fragrance, I'm afraid the king ate it like this. If it is in a comic book or a movie of Xingye, the bread must have emitted a golden glow, and Donna and Erica must feel that they are in an endless sea of wheat, and countless white noodles mixed with fragrance rush to them.

Donna couldn't help but pick up a loaf of bread, the freshly baked bread was burning, Donna couldn't help but change hands upside down, and her mouth screamed, "Oops, it's hot, it's hot." ”

When Erica saw this, she quickly took the bread in her hand, her hands were covered with calluses, and although she felt hot, she could bear it. She tore open the bread, and saw that the bread was dense and fluffy, and the outer layer was slightly charred, forming a hard shell, but it was not thick.

She split half of the bread into two pieces and handed it to Donna and Kaichi, who couldn't help but take a bite and closed her eyes with a look of intoxication.