Vintage bread

Recipe Recommendations

• high-gluten flour 140g
• Medium gluten flour 60g
• white granulated sugar 16g
• yeast 4g
• water 160g
• salt 1tsp
• milk powder 16g
• egg 60g
• butter 48g

• milk fragrance
• baking
• several hours
• ordinary

Steps for Vintage bread

1

1. Mix the raw materials in the starter well, place them in a warm place and spread until they expand, and then fall back, and the inside is honeycomb (Figure 1-2). I used warm water to melt the yeast first and then mixed the flour. When fermenting, I placed the basin in the fermentation box. This process took about 2 hours. Conditions vary from country to country, and the time is for reference only, but it still depends on the degree.

2

2. Put 1 and all ingredients in the main dough except butter and knead until the gluten expands and the surface is smooth.

3

3. Add butter and knead until the expansion stage, and place in a warm place until it reaches about twice the size (Figure 3-4).

4

4. Take out the dough, divide it evenly into 6 portions, immediately rub the dough into strips, and then rub it until it is about 1 meter long (Figure 5-6). Connect the ends of the dough (Figure 7), hold it in half with your left hand, and rub it inward with your right hand for about 2 times (Figure 8). Stuff the adjoining parts into a circle with 5 braids on the surface (Figure 9), line them on an oiled baking sheet, and place them in a warm and moist place for final fermentation (Figure 10).

Vintage bread Make Tips

Recipe Categories

• baking Recipes
• breakfast recipes