We're going to try this at lunch, and I'll explain a bit more about it, but it's made not only with two types of pre-doughs -- this attempt, again, at bringing out flavor is to make a piece of dough the day before that is not leavened.
午餐的时候我们可以尝试一下这种面包， 我会详细解释它是怎么做的。 实际上，这种面包并不仅仅是用两种面团做成的 这种带出味道的尝试 诀窍在于在发酵的前一天， 就做好面团。