The bread remained soft throughout the three days. This process is more time consuming, yet, the texture of the bread is worth it. Some breads, though soft, stick to the teeth and lose that chewy feeling.
This recipe is taken from a book ' 5C 冰种的美味‘ The author/baker uses either levain or old dough to incorporate into the main dough to create soft and aromatic breads. In this recipe, levain was used. Wheatgerm was added but strangely, they seemed concealed. Probably my Okinawa black sugar is so pure and strong in colour that they became invisible. However, the aroma from the baked bread is great.
