Handmade bread

Recipe Recommendations

• high-gluten flour 300 grams
• fine sugar 65 grams
• eggs a
• warm water 100 grams
• yeast 3 grams
• butter 30 grams
• salt 3 grams

• milk fragrance
• roast
• several hours
• ordinary

Steps for Handmade bread

1

All materials except butter are said to be in the basin, and yeasts are sedated with warm water for a few minutes and added to flour. Noodle rubbing up to the basic extension phase and adding butter to the noodle can pull out the film. About 25 minutes from now

2

It's not too perfect. It's fine

3

Round into the oven fermentation, 40 degrees to the oven, fermentation function, and a plate of open water at the bottom。

4

The first fermentation is complete, the finger is inserted into the flour and the hole does not shrink. I took 80 minutes. The yeast may be running low. Try four grams next time。

5

There's a delicate hive inside the dough

6

Take out the exhaust and split the rolling circle, and cover the wet cloth or keep the membrane static for 15 minutes

7

A raisin with a well-haired kitchen paper can then be replaced with ham and tasted like nothing else. At the bottom, it's for a better match

8

A layer of butter or sheeting on the base of the oven, successively into a plasticized bread embryo and re-fermentation in the oven (methodial 3)

9

fermentation up to two times the size of the surface, with a light filtration of the egg fluid, with an additional sesame spilled and sent into the preheated oven 165 degrees 20 minutes. Or you can cook nothing

10

It cools naturally to the point where it is kept in a fresh bag, which cannot be put in a refrigerator and becomes hard. The next morning, when I ate, I put in my favorite omelet sauce. If it doesn't get soft enough to get into the oven for about three minutes, it'll be about 110 degrees

11

No egg fluid

12

Internal

13

Squeeze it

Recipe Categories

• baking Recipes