Wholemeal Toast (低温冷藏中种法)

Low temp fermentation method has became my only method used when making toast ,due to its superb texture and convenient (though I have to split dough mixing twice) and I must emphasis again that it last for at least 4 days without adding bread improver.

I adapted this recipe from her ,she is not only sharing recipe but also share some techniques ,advise in her blog, thanks to such generous blogger like her .