Traditional bread practices and recipes

1, leavening: 90g bread flour, 60g low-gluten flour, 12g granulated sugar, 4g instant dry yeast, 120g water;

2, the main dough: 90g bread flour, 60g low-gluten flour, 30g granulated sugar, 12g powdered milk;

3, condiments: 3g salt, 39g egg, 33g water, 24g butter.

01 old-fashioned bread making method

1, with 240g of warm water to melt 6g of yeast, pour 300g of high-gluten flour add 24g of sugar and mix well.

2. Put the well-mixed dough into a warm and moist place for the first fermentation. This dough is particularly moist and is best kneaded in a machine.

3. When the fermented dough puffs up and comes back down again, the inner part of the dough will be honeycomb shape

4. Put 90g of egg, 54g of water, sugar, salt, milk powder and 300g of high gluten flour into the fermented dough and continue kneading. Start the kneading program with the bread machine for 20 minutes to knead a smooth dough. At the end of the first kneading program, add the butter and start the kneading program again, until the dough has developed a ribbed texture. Place the dough in a warm, moist place for the second fermentation.

5: The dough should be about twice its original size. The inside of the dough will look like a honeycomb.

6: Press the dough evenly, squeeze out the air, and divide into 9 equal portions.

7: Take a small piece of dough and roll it into a 1-meter strip. This is the second time the dough has fermented, so don't let it rise, and it's very easy to knead.

8. Fold the rolled strip in half, fix the connected side with your hand, and use your right hand to knead the two strips in one direction. Lift the dough up, and it will automatically roll into the shape as above

9. Put the two ends of the dough into the connecting joints, and set the shape, and there should be 5 flower shapes in the finished dough. You can also make it into your favorite shape.

10: Brush the bottom of the baking dish with butter, and place the bread blanks into the baking dish, leaving a gap in the center of each one.

11, put the baking dish into the oven, in the bottom of the oven put a pot of hot water about 80 degrees, and again for fermentation, that is, the third fermentation.

13, the bread billet fermentation until the original double the size can be. Take out the baking pan and preheat the oven at 180 degrees.

14: Bake the bread in the oven for 30 minutes, brush the top of the bread with butter while it is still hot.

02Old-fashioned bread home cooking

1, the leavening ingredients together and mix well, put in a warm place to rise until the dough swells and comes back down, the surface looks as if there is a big bubble underneath the surging, gently pick up the sound of bursting bubbles can be heard, and the interior is honeycomb-shaped.

2. Combine the leavening ingredients with the main dough, except the butter, and knead until the dough is elongated, then add the butter and knead until it reaches the elongated stage, and let it rise in a warm place until it doubles in size.

3. Remove the fermented dough from the oven, divide it into 55g pieces, roll them out and let them rest for 15 minutes.

4: After the dough has been rested, roll it out again, put it into a mold, and put it in a warm and humid place for the final fermentation.

5. When the final fermentation is finished, spread the egg wash on the surface, and put the dough into the preheated oven at 180℃, in the middle layer, upper and lower heat, for about 20 minutes.

6. Remove from the oven and transfer to a baking sheet to cool immediately.