It's old-fashioned

By VicentaLakin

It's old-fashioned
Old bread traditions and classics have become more and more pure since it was bred by the natural yeast, which is really sour, which is the kind of natural cyanide that makes you smell straight through the saliva, which is by no means comparable to that of the dry yeast, which gives you the smell of the smelt and the sweetness of the saliva. My mother suffers from high blood sugar disease, normal sugar cane food is not edible, and so is the bread that is made in order to enable her to eat such good bread, to exchange sugar for caramel alcohol, which gives high blood sugar patients the taste of sweetness and access to good food, sweet food, and no longer a patent for diabetics. I've made this old bread with a natural yeast, which is a natural sour taste, made with a little sour and a special stick, without the smell of a bad yeast, a natural raw smell of milk, sugar, oil, which will make you pick up the bread without first smelling。

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Steps for It's old-fashioned

  • Make It
    1
    yeast material: 210 grams of high-weather flour, 90 grams of low-weather flour, 240 grams of natural yeast water, 107 grams of natural yeast, high-weather flour, glucose alcohol, placement in containers Internal
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    2
    Add water to the formula
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    3
    Smash it with chopsticks. Cover it and ferment it
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    4
    Three to four times the fermented hair
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    5
    Put the yeast stir in the chef's machine with chopsticks and put it in the main paste, except for butter
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    6
    Finally, water
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    7
    The chef mixes
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    8
    Scratch-to-face extension
  • Make It
    9
    Add butter
  • Make It
    10
    Full and smooth expansion to the edge of the hole, and surface completion。
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    11
    It'll make the face smoother and the internal structure tighter
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    12
    When you're in a circle, you put it in the container
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    13
    It's about twice as big and it's done with a hole in the hand without condensation。
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    14
    Take out the fermented noodles
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    15
    It's divided into an average of 210 grams each for six units
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    16
    It's 15 minutes to go
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    17
    And then when you're loose, you've got a noodle strip, and you've got 10 minutes of laxity
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    18
    It is then lengthened for a few minutes, if not longer, until it can easily reach the desired length of about 60 cm。
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    19
    Hold the face on the left hand and hold the fold
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    20
    Two laps inside the right hand
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    21
    Turn the part that connects and shove the head in the circle. Lee
  • Make It
    22
    Line up to the plate, or if it is not covered with silica, enter the oven to start the fermentation function for final fermentation。
  • Make It
    23
    It's the end of the final fermentation
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    24
    The oven preheated 175°C oven, lower floor, up and down, 35 minutes or so。
  • Make It
    25
    When you're out of the oven, you'll be able to use the melted butter on the grilled surface
  • Make It
    26
    Done

    • It's old-fashioned Make Tips

    Xiao Yingzi's Tips: 1. Using homemade natural yeast to make bread results in a very soft texture that does not stale easily. 2. Since natural yeast has a high water content, liquids should be added gradually. During the process, determine whether to continue adding liquid based on the feel of the dough's softness. 3. The dough strips must not be rolled too long; roll them to a suitable length according to the size of the dough. After folding in half and bending, it should fit just right without excessive gaps, as large gaps make shaping difficult. 4. If the weather is cool, add 1 gram of dry yeast to the recipe, as natural yeast may not be active enough to affect fermentation speed; this is not needed in hot weather. 5. If you only have dry yeast and no natural yeast, you will need to add 240 grams of water and 6 grams of dry yeast. 6. The baking time and temperature are for reference only; specifics must be determined according to your own oven and should not be copied blindly. 7. If the baking tray is non-stick, it can be used directly; if it does not have a non-stick function, it must be lined with parchment paper, silicone paper, or greased with butter to prevent sticking before use. 8. You don't have to wait until the bread is completely cool to put it in a storage bag for preservation.

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