Hands on old bread
By VicentaLakin
Old bread has been on fire for a long time and I've done it many times. After graduating to work, there was less and less time for the drum oven, and last week, when my mom went shopping, she bought a bag of old bread. I can't buy it for you today, it's not hot, it's windy, it's a noodle, smelling the scent from the oven. If she had her own farm, she had her own wheat
Recipe Recommendations
- high-gluten flour 600 grams
- sugar-tolerant yeast 6 grams
- white granulated sugar 96 grams
- eggs 90 grams
- milk powder 24 grams
- water 42 grams
- salt 7.5 grams
- butter 72 grams
- sweetening
- roast
- several days
- ordinary
Steps for Hands on old bread
1
the yeast is 210 g high and 90 g low. but the flour that i use isn't gold, it's less than gold, and it's 300 g of all the high powder here. 240g water, 24g sugar, 6g high sugar yeast. smash, send back. you can make yeasts at night and ferment the fridge。
2
the fermented head is filled with 300 g of high powder (90 g of which is replaced with low powder if the gold is so thick as) 90 g eggs, 96 g sugar, 7.5 g salt, 24 g milk powder, 42 g water. the water here is used to adjust the pasta soft and hard, adding as appropriate。
3
Group. It didn't take long. It took me five or six minutes to pull out the film。
4
add 72g butter to continue rubbing and spreading。
5
That'll do。
6
Put it in the fermentation basin。
7
Fermentation to twice the size. There's water vapour on the membranes I use, and the beads drop a little, making the surface a little less smooth。
8
The noodles are divided into six. The noodles are soft. Watch the powder
9
Take one, long。
10
Twist the right hand into the left circle
11
All done. Ah! Forgive the Oracle, and pour into a well-oiled grill, and ferment。
12
It's done. It's twice as big. Send it to the preheat oven, mid-floor, 30 minutes。
13
Out of the oven! It'll look better when it's hot and melted. But I didn't brush it. I ate it myself
14
Look at that