This is the first time I have tried to use ~water roux method~ to bake bread. For using this water roux starter, the texture of bread is really soft and fluffy bread due to its higher water absorption. The bread has long-lasting soft and freshness too ! Next attempt will show u the picture of water roux starter (汤种) !
Water Roux Starter recipe
- 1 part flour : 5 parts water(50g bread flour : 250g water)
- Whisk the flour and water that you have decided to use in a bowl until it is whisked well and is free of lumps.
- Put it on the stove and warm it up for 2-3 minutes at 65C. Keep stirring and not to burn it!
- Let it cooled before using. The balance of water roux starter can store it in the fridge (up to 2 days). Make sure it is at room temperature when using it.
- Click here for the bread recipe !
