Old bread, this is the most frequently done bread in my family, although it is very troublesome to do (3 times of light fermentation), basically from the beginning to the completion, but it is really delicious, soft and fresh. Fragrant, can not resist the pure temptation; and the ingredients used by themselves are guaranteed, healthier than the outside ~ recipe is the reference of love and freedom, thank you very much ~ did not completely follow the formula, slightly modified, the following method ~ Each flour is different, the water content is also different, please add water to consider, it is best not to add all at once, leave 10-20g water, slowly add.
Prepare a variety of materials, this is the starter.
The main dough.
Bakeware, melted butter (applied to the inner wall of the baking pan with + bread surface).
First dry the yeast with a small amount of warm water;
Then pour all the high-powder, low-powder, and fine granulated sugar into the pot and mix, and add the yeast;
Then add the remaining warm water; * The amount of water should be determined according to the condition of the home flour, which can be appropriately reduced.
Knead into dough
Cover with a damp cloth;
Put it in the oven and choose the fermentation function for 1 hour. It can be put in a warm place. In short, the use of moisture and hot gas for fermentation;
It can be made up to 2 times larger and has a honeycomb structure inside;
Then lick it and vent the gas;
Put all the ingredients in the main dough except butter into the fermented dough;
Then put it in the noodle bag and start to knead it; if you don't have a noodle bag, just rub it with your hand.
揉 half an hour or so, until the gluten expands, the surface is smooth;
At this time the butter softened almost;
Add butter to the dough and continue to knead;
As the kneading progresses, the butter is gradually absorbed by the dough.
It’s ok to reach the expansion stage (and it’s about half an hour);
Then cover with a damp cloth and put it into the oven to select the fermentation function for 1 hour.
The dough is about 2 times larger;
Rub it on the panel to vent the gas.
Divide the dough evenly into 6 portions;
Take a dough and grow it into strips by hand, about 80cm long, and then fold it in half;
Fix the folded part with your left hand, and pinch the two heads on the other side of the dough with your right hand, and turn inward (in the direction of the body) 2 times;
Then fold outward (opposite the body);
Put the two heads together into a circle with 5 faces on the surface.
Apply melted butter to the inner wall of the baking tray.
Put the prepared dough in the baking tray.
Then put it in the oven and choose the fermentation function for the third fermentation. This process is relatively long, I spent 2 hours;
This is a good way to ferment.
The oven is warmed up and down at 170 degrees. After that, put the baking tray into the oven, change it to 160 degrees, and bake for about 30 minutes.
After baking, take it out and brush the surface with melted butter.
You can eat it after a while.
The old bread made by this method is very glutinous, and the tissue is soft and tenacious.