Vintage bread
By ReidFrami
Ingredients: salt,low-gluten flour,butter,milk powder,egg liquid,water,fine sugar
Recipe Recommendations
- low-gluten flour 60 grams
- fine sugar 12 grams
- water 120 grams
- milk powder 12 grams
- salt 3 grams
- egg liquid 39 grams
- butter 24 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Vintage bread
1
Put the starter ingredients together and mix well, place them in a warm place to ferment until the dough expands and falls back. The surface seems to have bubbles surging underneath. You can hear the sound of bubbles bursting when picked up, and the inside is honeycomb-like.
2
Mix the starter with all the ingredients in the main dough except butter.
3
Stir until gluten expands, add butter.
4
Stir until expansion stage, place in a warm place to ferment until twice as large.
5
Remove the fermented dough and vent it, and divide it into 4 small dough pieces.
6
Take one of them and rub it into a long strip, fold the long strip in half, press it with your right hand at the joints of both ends, and rotate the noodles twice with your left hand. Insert the joint into a circle. Place the prepared bread embryo into a buttered container.
7
Leave it in a warm and moist place and ferment.
8
Preheat the oven to 180 degrees, put on heat, and bake for about 25-30 minutes. Brush with melted butter immediately after baking.