Vintage bread
By LexieVolkman
I love old-fashioned bread. This time, it's shaped like a cream roll.
Recipe Recommendations
- high-gluten 200g
- low-gluten 80g
- water 200g
- fine sugar 20g
- salt 1 and a half scoops
- milk powder 20g
- eggs one
- butter 50g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Vintage bread
1
Mix the starter ingredients together and ferment in a warm place until the inside forms a honeycomb.
2
Put the starter ingredients together with the ingredients in the main dough except butter, knead until the gluten expands, add butter, knead until the expansion stage, and then ferment until about twice the size.
3
Fermented dough.
4
After taking out the dough and exhausting it, divide it into 100 grams per piece, round and relax for 15 minutes, and roll out the relaxed dough into an oval shape.
5
After turning over, fold inward from one-third of the upper and lower parts.
6
Roll the dough into a cone and roll it into a long triangle.
7
Roll it up from top to bottom.
8
Place the dough on a baking plate and place it in a warm and moist place for final fermentation. After finishing, apply egg liquid to the surface.
9
Bake at 180 ° C, lower layer, high heat, 30 minutes