This dough adds old noodles, bean dregs, no egg and butter, only a little olive oil. The bread made is simple, light taste, soft and moisturizing. It is a good partner for breakfast~~
Prepare the dough for the dough first:rHigh-gluten flour 250g, water 150g, yeast powder 2.5g, salt 1grPut into the pot, stir evenly to smooth the dough to the surface, put it into the pot and cover it with plastic wrap at room temperature for more than 2 hours or put it into the refrigerator for 30 hours to the next day.
Can be divided into 50 grams / piece in a short time, put it in the refrigerator for free storage
Put all the ingredients of the bread dough into the bread and stir it into a uniform dough.
Carry out basic fermentation for about 1 hour
After the fermentation is completed, the air is taken out, and the dough is cut into 8 equal portions by rice.
Roll the dough into a round shape, grab the surface of the small dough and apply a proper amount of wheat germ (outside the dough) to the baking mold.
Place in a warm, humid place and ferment for about 50 minutes.
Put in a preheated to 180 degree oven and bake for about 30 minutes until the surface is golden brown.
Old noodles are bread dough that has been fermented or over-fermented. It is a good natural additive that makes bread more soft and water-retaining. Basically, the ratio of flour to water in the old noodles is around 1:0.6 (a lot of bread is also). You can pre-do a ball or divide the remaining white dough (even with a small amount of oily sugar) into about 50g of frozen storage. Thaw in room temperature or warm environment 1 hour before making bread, as long as it does not exceed 30% of the total weight of flour.