Old bread
By VicentaLakin
The first time I made old-fashioned bread to the wind, it was delicious. I'll never let you down。
Recipe Recommendations
- starter bread flour 140 grams
- Low-gluten flour for starter 60 grams
- starter water 160 grams
- Bread flour for main dough 140 grams
- Low gluten flour for main dough 60 grams
- Main dough water 36 grams
- Eggs for the main dough 60 grams
- White sugar for starter 16 grams
- The starter uses instant dry yeast 4 grams
- Main dough sugar 64 grams
- Salt for main dough 1 teaspoon
- Milk powder for main dough 16 grams
- Main dough with butter 50 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Old bread
1
All materials used for yeast are mixed。
2
The room is fermented until it swells and falls back, with a beehive inside。
3
The material used in the main coating, except butter, is added to the yeast material for mixing。
4
The mixed materials were placed in the bread drums, the first and face procedures were smoothed 15 minutes after the end, with soft butter added, the second and face procedures ended 20 minutes after the full expansion phase. The fermentation of the room is twice as large as that of the noodle group
5
Noodles are removed, they're completely exhausting。
6
An average of nine pieces were divided. Dispersed dry powder resistant。
7
Scatter the noodles in strips and length them。
8
Connect the face of the face, hold the left hand in the fold, and two laps in the right hand。
9
Squeeze the adjacent part in the circle。
10
In turn, make all the noodles and line them up on a board of oilpapers, with room temperature fermenting twice。
11
The final fermentation ended and was sent to the mid-level of the preheated oven at 180 degrees, which was roasted on and off for about 25 minutes。
12
The bread is yellow and yellow, and a melted butter is taken out immediately。
13
Turn it over and brush it again。
14
After the rip-off, lass effect。