Cold-fermented salty bread, the more chewy the more fragrant.
Pour all the materials, except the surface decoration, into the pot and stir evenly to form a smoother dough without removing the hand mask. Cover with plastic wrap and ferment for one hour at room temperature.
The dough after one hour of fermentation is placed in a refrigerator for 12 to 18 hours. The low temperature fermented dough makes a better taste.
The dough was chilled and fermented for 18 hours, and it was allowed to stand at room temperature for one hour.
Sprinkle some hand powder on the countertop and divide the dough into nine equal parts. Side by side on the baking sheet, covered with plastic wrap, for the second fermentation.
When the bread greens are fermented to twice as large, the high powder is sieved. At the top of the bread, cut a hole with a sharp blade and put the sliced butter. Put in the middle layer of the preheated oven, fire up and down, 200 degrees, 13-15 minutes.
After being baked, put it on the drying rack to cool it.
1. The production of old noodles, 100 grams of medium-gluten flour, 64 grams of water, 1-2 grams of yeast, 2 grams of salt, mixed into a group, fermented at room temperature for one hour, and then placed in the refrigerator for 15 to 18 hours. In the summer, you can put it directly into the refrigerator for fermentation. The old noodles that have been taken out are taken out, and the rest can be frozen in a refrigerator and stored for about one month. 2, if there is no old noodles, you can also directly operate according to the formula, but the taste is not so soft, and the old noodles can delay the aging of the bread.