Old bread

By VicentaLakin

Old bread
Old bread, incredible softness

Recipe Recommendations

  • high powder 150 grams
  • low powder 50 grams
  • fine sugar 15 grams
  • instant dry yeast 4 grams
  • milk 160 grams
  • salt 5 grams
  • egg liquid 60 grams
  • butter 45 grams

Steps for Old bread

  • 1
    Put all the material in the yeast together
  • 2
    We'll be fine
  • 3
    fermented in warmth four times larger
  • 4
    The niced noodles split into pieces and put them in the mixer. Medium
  • 5
    I'll put all the other materials in the main section except butter
  • 6
    Pasta with a cook's machine to the extension phase (take a facial examination and pull a thicker film)
  • 7
    Add butter. Keep rubbing
  • 8
    To the full stage (take a face-to-face, open thin, unbreakable film)
  • 9
    The fermentation of the fermented pasta is warm and the temperature is 25-28 degrees. Okay
  • 10
    It's fermented to twice the size of the noodles
  • 11
    The exhaust is split into eight small noodles, rounded up and covered with laxity for 15 minutes
  • 12
    Take a noodle, turn it into an ellipse, turn it over, press the bottom of the thin
  • 13
    It's like a scroll
  • 14
    It looks good
  • 15
    If it's not easy, don't use force. You can do it later
  • 16
    It's a long noodle
  • 17
    Come on
  • 18
    Two more heads together
  • 19
    And then make the rest of the noodles, and put the bakery code in the oiled grill
  • 20
    Last fermentation takes place in warm and wet areas at temperatures of 35-38 degrees and humidity of 70-80 per cent。
  • 21
    It fermented to 1.5 times the size of the original, it touched the noodle, it had a pressure mark and it was flexible
  • 22
    Under the preheated 180-degree oven, about 30 minutes of roasting. Paper

    • Old bread Make Tips

    The water from the original yeast liquid, which happens to be milk that needs to be digested in my home, was replaced by milk, which increased the milk consumption by 2 grams of milk powder in the original main noodle. I made a simple fermentation box with an electro-heated membrane in the foam box and a thermostat control temperature, and a bowl of hot water when the milk was not milked. I think it's good. 4. Bread temperature and timing for reference purposes only, depending on the spleen nature of the oven, 5. Old bread is very wet, particularly soft, and remains soft a few days later

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