Old bread
By VicentaLakin
This old bread is from the free sister. Because it's complicated to ferment once more, it's delayed. It's a night class, so there's plenty of time to make this bread, plus the current high temperatures, which are good for making bread, and the fermentation does not have to wait too long. After that, I found out I loved this bread. Big love
Recipe Recommendations
- high-gluten flour 105g
- low-gluten flour 45G
- water 120g
- yeast 4g
- fine sugar 12g
- milk powder 12g
- egg liquid 45G
- salt 3g
- butter 35g
Steps for Old bread
1
We'll mix everything in the main material and we'll mix it evenly with chopsticks
2
Cover it, ferment it to the surface, about four times the size, and make the yeast
3
Combining the yeast with all the material in the ingredients (except butter) and starting to rub the face
4
When you're out of shape, add butter. Keep rubbing. Noodles
5
Scratching to the noodle can pull out a lot of bands and then put them back in the tub to ferment
6
It's about three times the size of fermentation
7
Take out the dough, rub it, remove the air, split it evenly into six
8
Take a little strip
9
And then it's folded, and the head connects tight
10
And then the left hand closes the circle
11
Then put the tail in the circle
12
And the whole head, the hole in the middle
13
Put everything in the oven, cover it up to about twice the size of a fermentation, then put it in a preheated oven, 180 degrees, mid-down, 25 minutes
14
When you're out of the oven, you'll be able to brush a melted butter while it's hotOld bread Make Tips
The dough is still quite wet. If it sticks to your hands while working with it, you can add more flour or grease your hands to prevent sticking! When baking, keep an eye on the surface until it's browned to your liking, then cover it with aluminum foil to prevent it from burning!