Old bread

By VicentaLakin

Old bread
mom's coming here for almost a month, and she's going home tomorrow. mom likes snacks and cookies and bread and stuff, so i made some peaches for mom and decided to make a big one. if you want to go, the old-style bread of the free sister is the most appropriate, it tastes so pure and tastes so good ~ materials: (applied to 20 *20 cm squawk) yeast: 140 g for high-weather flour, 60g for low-weather flour, 16g for fine sugar, 4g for yeast, 160g for water, 160g for high-weather flour, 60g for low-weather flour, 64g for fine sugar, 1 small spoon for salt, 16g for milk powder, 60g for eggs, 36g for water, 48g for butter

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Steps for Old bread

  • Make Old bread step 0
    1
    Put the yeast material in the tub
  • Make Old bread step 1
    2
    Smuggle evenly
  • Make Old bread step 2
    3
    The room is fermented for half an hour, fresh membranes continue to ferment in the freezer for seven to eight hours, and the surface is fermented with a lot of bubbles. Status
  • Make Old bread step 3
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    Open the skin and look inside and see the hole in the beehive
  • Make Old bread step 4
    5
    Put the main pasta material, except butter, in the bread can, tear the yeast into small pieces, and start the latching process
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    When the noodles are smooth and sprained, the butter continues to mix
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    Until the noodle reaches its extended stage, the noodle will excrete a thin film
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    Put the noodles in a warm place and ferment about twice the size
  • Make Old bread step 8
    9
    Take out the air
  • Make Old bread step 9
    10
    We split it into four rolls
  • Make Old bread step 10
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    I've grown the noodle
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    Scratch back in one direction
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    Scroll it in a plume
  • Make Old bread step 13
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    Put one head into the other hole
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    It's in a grill with butter
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    Put the grill in a warm and wet place for final fermentation
  • Make Old bread step 16
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    ONCE THE FERMENTATION IS OVER, PUT IT IN THE BOTTOM OF THE OVEN, 180 DEGREES UP AND DOWN
  • Make Old bread step 17
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    Cover the tin paper and lower the temperature by 10 degrees
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    A little butter melted into liquid backup
  • Make Old bread step 19
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    Once the bread is out of the oven, a melted butter will be painted on the surface and will be stored in a bag sealed

    • Old bread Make Tips

    1. When I started preparing the starter, since it was already midnight, I had no choice but to put it in the fridge for cold fermentation. It seemed like it didn't ferment fully, but luckily it didn't have much of an effect on the final result; normally, it should be left to ferment naturally until the surface bubbles up and then falls back down. 2. During fermentation, you can use the oven's proofing function. Place a baking tray filled with water on the lowest rack, start the proofing function, and place the dough on the rack directly above the tray. 3. When shaping, Sister Ziyou originally said that no resting was required. I forgot and did it out of habit...

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