Practices and recipes of old-fashioned bread

1. Formula: high-gluten flour 150g, low-gluten flour 30g, sugar 15g, yeast (dry) 3.6g, water 140g, high-gluten flour 150g, low-gluten flour 30g, sugar 60g and milk powder 20g.

2. First, melt the yeast in the main ingredient (leaven head) with warm water, and then put all the materials of leaven head into the bread machine barrel and knead for one minute until there is no dry powder.

3. Select fermentation. After 2 hours, the dough fell slightly and it was over.

4. Put the auxiliary materials of the formula (main dough) (except butter) into the bucket of the bread machine and select the dough for 8 minutes.

5. Pause for 5 minutes after kneading, add butter, and continue to set kneading 10 minute.

6, the dough is over, and the glove film is easy.

7. After the dough is rounded, put it in the bread machine and knead it for a while.

8, 30 minutes or so, the finger inserted into the hole does not retract or collapse.

9. Divide the dough evenly into 4 parts, and don't relax. Take a dough and knead it into a strip of about 60cm.

10, after the dough is folded in half, the left hand covers the middle part, the right hand holds two heads and rubs them several times, and then the head of the right hand is stuffed into the circle of the left hand.

1 1. Put the dough in the mold.

12, put it in the oven for the second time and take it out in about 30 minutes. Preheat the oven to 175 degrees.

13. After the oven is preheated, put the dough in the middle and lower layers of the oven for about 25 minutes, and then take it out.