High-gluten flour 100g

Salt 2g

Maltose syrup liquid 0.6g

Instant dry yeast 0.4g

Water 66g

Method to make basic old pasta

Mix powder and yeast well. Mix water, salt and maltose syrup liquid well, add powder and yeast, and knead the dough until complete stage. This old pasta recipe should have a moderate water to flour ratio, which is better for kneading.

Place the dough in a bowl for first rise, 26 degrees, 80% humidity, 1 hour. Try to control the temperature and humidity as much as possible.

After the dough has risen, remove it from the bowl, place it on a flat surface, flatten it slightly, and fold it over in the center by one-third at the top and one-third at the bottom. This folding step will not destroy the organization of the dough, but will mix fresh air into the dough while applying moderate force to activate the yeast. Don't knead, don't knead, don't knead. It's important to say this three times; kneading again will destroy the internal organization formed by the dough's first rise and remove excess gas.

Fold it over, close it down, put it in a bowl, and let it rise for 70 minutes at 26 degrees Celsius and 80% humidity.

After the second fermentation is finished, cover the bowl with plastic wrap and refrigerate for a final low-temperature fermentation at 6 degrees Celsius for 6 hours, not more than 24 hours, as too much time will produce a sour taste and affect the texture of the bread.

After the cold fermentation is complete, you can use it to make a variety of old-fashioned bread, such as this Japanese sesame sweet potato buns, which I particularly like, and another practice