Vintage bread
Ingredients: salt,high-gluten flour,low-gluten flour,butter,milk powder,water,yeast,fine sugar,whole egg
Recipe Recommendations
- high-gluten flour 210 grams
- low-gluten flour 90 grams
- yeast 6 grams
- water 240 grams
- fine sugar 24 grams
- milk powder 24 grams
- salt 1.5 small spoon
- whole egg 90 grams
- butter 72 grams
Steps for Vintage bread
1
Mix the raw materials in the starter well, place in a warm place and spread until it expands, and then fall back to a honeycomb inside. Place the starter together with all ingredients in the main dough except butter and knead until the gluten expands and the surface is smooth.
2
Add butter and knead until expanding, and leave in a warm place until about 2 times in size. I combine a toaster with a hand kneading.
3
Remove the dough, divide it evenly into 7 portions (take 1 portion and make 2 small ones), immediately knead the dough into strips, and then knead it long.
4
Connect the ends of the dough, hold it in half with your left hand, and rub it inwards with your right hand for about 2 turns.
5
Stuff the adjoining parts into the circle
6
Drain on oiled baking sheet and place in a warm and moist place for final fermentation
7
Finally, after fermentation, send it into an oven preheated at 180℃, lower layer, and heat it up and down for about 30 minutes.
8
Brush butter immediately after bakingVintage bread Make Tips
I used a 21*21 square cake mold for this amount and added two smaller ones.