What is similar to the Western sourdough is the old noodles in China.
Old noodles are dough that has been fermented once. Its essence is to add the old noodles that were produced last time to the new dough. When completing the new dough, take a small part to become the next old noodles, and so on and so on. Continue to pass on... Like sour yeast, it is feasible to keep it for decades and centuries.
Although current yeast production is fast and easy to obtain, the finished product cannot be compared with the added noodles. The latter has high gluten, good elasticity, and a light taste, but has the special aroma of bread. You can see the inside is evenly organized and layered, making it more delicate to eat.
When making bread at home, I often want to change the variety and try new flavors, so if you make steamed buns or a single kind of bread, just mix the old flour into the new dough, and leave a small portion in the new dough to make it next time. The old flour, which continues...
Laomian bread
By FannieCarter
Recipe Recommendations
- high-gluten flour 140g
- low-gluten flour 60g
- milk powder 16g
- sugar 64g
- salt 1g
- eggs 60g
- water 36ml
- butter 48g
- sugar 16g
- yeast 4g
- milk fragrance
- baking
- several hours
- senior
Steps for Laomian bread
1
Mix the starter ingredients and stir well.
2
Cover with plastic wrap and ferment at room temperature for more than 2 hours until the surface becomes honeycomb-like. (Or put it in the refrigerator for low-temperature fermentation for ten hours to the next day)
3
Mix the fermented starter with all ingredients of the main dough except butter.
4
Select a hair work file and dough.
5
After 20 minutes, add the butter and continue kneading.
6
Fermentation until twice its original size for the first time, and gently squeeze the dough with your hands to remove air bubbles.
7
Divide the fermented dough directly into equal parts without relaxing.
8
Press the dough and roll it into a relatively flat oval shape with a rolling pin. Draw the sides slightly inward from top to bottom, roll it up and rub it into a long strip; fold it in half, twist it, and then roll the dough to shape it.9
Place the shaped dough on a baking sheet and ferment until it reaches about 2 times, about 35 minutes.
10
Place the shaped dough on a baking sheet for final fermentation.
11
Fermentation until about 2 times, about 35 minutes.
12
Bake the lower layer in the 180-degree oven for about 30 minutes, and brush with melted butter immediately after baking.Laomian bread Make Tips
1. Old dough is fermented dough. Every time you make bread or steamed buns, you can leave some dough to make old dough after the basic fermentation is over and before shaping. Wrap it in a fresh-keeping bag, place it in the refrigerator and freezer for storage, and use. Just defrost it before use, then tear it up and knead it with other dough materials. If we simply use old noodles to ferment, the speed will be very slow. However, when we add old noodles to the conventional fermentation method (i.e., using yeast), we can speed up the fermentation speed and make the pasta texture delicate and mellow. Better than ordinary fermented products, old noodles make a good natural additive in it. The original recipes for making old noodles vary, so the taste of the finished bread will also vary. 2. The moisture in the bread should be increased or decreased appropriately according to your actual operation. This is related to the flour you use. Different flours have different gluten and different water absorption. In addition, the moisture content of different eggs will also be different, so Don't add all the water in the recipe at one time, leave a small part of the water, and decide the increase or decrease according to the hardness of the dough.