Recipe: Bean dregs bread

Home Cooking Recipe: Bean dregs bread



  1. Put all the ingredients in the pot, stir evenly and knead the dough to a smooth surface.

  2. Put in a pot and cover the plastic wrap at room temperature for more than 2 hours or put it in the refrigerator for 30 hours to the next day.

  3. Can be divided into 50 grams / piece in a short time, put it in the refrigerator for free storage

  4. Put all the ingredients in the main dough into the bread machine to stir

  5. Basic fermentation in warm and humid places is about 2 times larger

  6. After the fermentation is completed, the air is taken out and the dough is divided into 8 parts on average.

  7. Relax the dough for 15 to 20 minutes

  8. After venting again, grab the bottom of the dough and let the surface of the dough be smeared with the appropriate amount of wheat germ, and arrange it in the baking mold in a neat manner (the mold should be smeared in advance).

  9. Placed in warm and humid place for final fermentation

  10. Bring it into the oven preheated to 180 degrees and bake for about 30 minutes until the surface is golden brown.


Old noodles are bread dough that has been fermented or over-fermented. It is a good natural additive that makes bread softer and better water retention Basically, the ratio of flour to water in the old noodles is around 1:0.6 (a lot of bread is also) You can do a good job in advance, or divide the remaining white dough (even with a small amount of oily sugar) into about 50g of a frozen storage. Thaw in room temperature or warm environment 1 hour before making the bread, as long as it does not exceed 30% of the total weight of the flour.

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