How to make old-fashioned bread more fluffy

Question 1: How to make super fluffy old-fashioned bread Pour all the ingredients for the leavening into a bowl and mix with chopsticks to form a ball, the leavening is very thin, so you don't need to knead it again.

Room temperature two to three hours, hair to triple the size of the center collapse, the dough is full of holes, with a hand dipped in water to pull up into a honeycomb, the leavening is complete.

Dip your hands in water to prevent sticking, and tear the leavened dough into pieces and put them into the bread bucket.

Put all the ingredients of the main dough except the butter into the bread bucket.

Start the bread machine self-service kneading function and knead for 30 minutes.

When the time is up, knead the dough until it is smooth and add the softened and cubed butter.

Continue to start the bread machine kneading for about 30 minutes, summer bread machine is relatively hot, it is best to open the lid and noodles in order to avoid the machine work heat and in turn the dough early fermentation, thus affecting the back of the fermentation.

Knead to pull out the complete stage, that is, can pull out the film state can be.

The dough is rolled out and placed directly in the bread bucket with the lid on for basic fermentation.

Proofreading is done when the dough is twice as big as it was before, and it does not shrink when you put your finger in the water.

Start the bread machine and knead for a few minutes to exhaust the air, then divide into 6 equal parts.

Instead of rounding the dough, roll it into long strips and fold them in half.

Pinch the ends with both hands and twist them in opposite directions.

Wrap it up.

Pinch the ends together and face down.

The other five doughs are done in turn.

Melt the butter over water.

Brush a baking sheet with butter and place the bread loaves on it. You can also not cook the butter on parchment paper, but with butter, the baked out more delicious.

Put in the oven, sit under a bowl of hot water, cover the oven door for the second fermentation. You don't have to turn on the oven's fermentation function.

Ferment to double the original size and remove. Preheat the oven to 180 degrees for 5 minutes.

Bake in the middle of the preheated oven at 180 degrees for about 30 minutes.

During the baking process, you can put the butter on top of the oven to melt naturally.

When the time comes, immediately brush with melted butter.

Question 2: old-fashioned bread home cooking, authentic old-fashioned bread how to do Ingredients

Bread flour

420g

Low gluten flour

180g

Sugar

120g

Yeast

6g

Water

294ml

This is the first time that I've seen a bread in the world. 294ml

Salt

1/2 tsp

Powdered milk

24g

Eggs

90g

Butter

72g

Ingredients

Decorative melted butter

Moderate

Steps

1. p> 1. Weigh the ingredients in the leavener together, (bread flour 210g, low gluten flour 90g, sugar 24g, yeast 6g, water 240ml).

2. Mix well with chopsticks. Take plastic wrap to cover and put in a warm place to ferment.

3. Fermentation up and then back down to the internal honeycomb pick up the sound of bubbles rupture can be.

4. Put the leavened head into the bread machine barrel.

5. Put all the ingredients of the main dough except butter into the bread machine barrel together, select the dough fermentation program to start making dough (210g bread flour, 90g low gluten flour, 96g sugar, 1/2 tsp salt, 24g milk powder, 90g egg, 54ml water, 72g butter).

6. and the last 10 minutes of the last 10 minutes into the butter and the end of the dough, into the fermentation state.

7. Fermentation is complete, dough expansion.

8. Take out the dough and put it on the panel. Divide into 6 parts and immediately roll the dough into strips.

9. Then roll long and fold in half.

10. Free family whole five ring shape, I just tie a knot to finish.

11. Put the whole shape of the bread into a baking dish brushed with oil.

12. Put the warm moist place second fermentation 40 minutes, no fermentation box, directly in the oven with a bowl of boiling water fermentation.

13. Fermentation is complete, remove the fermented bread embryo, preheat the oven.

14. Oven 180 degrees for 30 minutes, the first 20 minutes, the baking pan on the middle layer, the last 10 minutes on the lower layer, to avoid excessive color.

15. Melt the butter in warm water.

16. Remove from the oven, immediately brush with a layer of butter and cool to serve.

Question 3: authentic old-fashioned bread in the end how to do the old bread, the first bread made with the oven, very tasty, hey, I did not expect so successful.

This time completely with ordinary flour to do, haha, bread flour is too expensive, ordinary flour to do out of the same delicious, the family said and bread flour to do out of the taste is similar. In the future, it will be made with plain flour, that is, to save money, but also can eat a good bread, roar. (

Ingredients

Ingredients

Main Ingredients

Fermentation Flour

300g

Sugar

24g

Yeast

6g

Water

240ml

Flour for main dough

300g

> Sugar

300g

Sugar

96g

Salt

1.5 tbsp

Milk powder

24g

Eggs

90g

Butter

72g

Side dishes

Oil

Moderate

Salt

Moderate

Steps

1. Dilute the yeast in the leavening head with warm water and add it to the flour, stirring with chopsticks to make it look like this. The water is appropriate for the degree of water absorption of the flour. It doesn't have to be fixed.

2. Put the mixed dough into a warm place to ferment until double in size. The face is honeycomb.

3. Put all the ingredients except the butter in the bread machine.

4. Add the leaven. Start the bread machine at 4 degrees to start the dough. Stop the bread machine at 2.15 minutes. This is when the dough comes out of the gluten.

5. Add the butter, restart the bread machine 4 program again, and continue to mix the dough, and stop the program at 2.15 shown on the bread machine. Take the dough out and put it in a warm place to ferment.

6. Fermented dough.

7. Exhaust the fermented dough.

8. Divide the dough into four equal parts.

After kneading the long strip, twist it into this drop,

9. Then tie a knot and make it look like a bread, grease the baking pan and put the good bread into the baking pan.

10. Put into the warmth of the moist place fermentation to two times the size, see, is not much bigger, because I did five, so squeeze a little, do four on the good, but also beautiful, next time must do four.

11. Preheated oven, 180 degrees 30 minutes, the first 20 minutes in the middle, the last 10 minutes put the bottom.

12. Look, to bake well.

13. Out of the oven immediately after the brush with a layer of melted butter, do not like butter can be omitted this step.

14. Sizzling old-fashioned bread success!

Tips

When doing the fermentation, make sure to use chopsticks to mix it well, and the dough will be fine

The fermented dough, no need to loosen, can be shaped directly

Question 4: How do you make this kind of old bread, it tastes like marshmallows, it is very fluffy. The organization is as delicate as a steamed bun. I added a lot of yeast and fermented for a long time

Question 5: How to make 80's old-fashioned bread at home How to make sourdough old-fashioned bread

Ferment:

140g of high-gluten flour, 60g of low-gluten flour, 16g of sugar, 4g of yeast, 160g of water

The main dough:

140g of high-grade flour, 60g of low-gluten flour, 16g of milk powder, 64g of sugar.

Method:

1, the leavening ingredients are mixed well, put in a warm place to ferment, the surface of the honeycomb shape.

2, fermented leaven and the main dough in addition to all the ingredients except butter mixed.

3: Knead the dough until smooth, add butter and continue kneading until it becomes ribbon-like.

4: Ferment the dough to 2 times its size.

5: Divide the fermented dough into 6 equal portions and roll each portion into a strip about 80 centimeters long.

6: Fold the strip in half and press the ends together with your right hand, then rotate the strip with your left hand for two weeks.

7. Tuck the joint into the circle.

8. Put the finished loaf into a buttered container.

9, the final fermentation until it swells the mold.

10, 180 degrees oven about 30 minutes baking in the lower layer, out of the oven immediately after a layer of melted butter can be brushed.

Question 6: home practices, authentic old-fashioned bread how to do From last November to do bread, has been one after another to see everyone in the knock this old-fashioned bread, in fact, I have been little interest, only because I simply do not know what is the old-fashioned bread, ah, as a child, did not eat, did not listen to yesterday's group of tofu said to do this bread, suddenly all kinds of inner surging ah ~ entangled! half a day, and then at 12 o'clock in the middle of the night, the leavening seeds are ready, 2 o'clock to start kneading ...... I'm so crazy, I review ...... today ate the finished product to know that this bread fire should ah ~ ~ ~ ~ ~ ~ is really too tasty, and soft and fragrant, mom very much like ~ (put away) )

Ingredients

Main Ingredients

Gold Like Flour

200g

Sugar

64g

Salt

3/4 tsp

Powdered Milk

16g

Egg

60g

Butter

<

50g

Accessories

Gold Like Powder

200g

Sugar

16g

Dry Yeast

4g

Water

160g

Procedure

1. Mix the ingredients in the ingredients to make the leavening head, and ferment it for about 2 hours at 25 degrees Celsius at room temperature. Fermentation for about 2 hours, after fermentation as shown in the picture

2. Mix the leavening head with the other ingredients in the main ingredients except the butter, knead until extended, you should be able to pull out a thick and solid film (a very thick film ah ~), add melted butter, knead a solid film, do not have to complete, but the film should be solid, I kneaded a little too much, basically, to the complete.

3. Rounded into a bowl, fermentation at room temperature for 30 minutes, put the refrigerator for 8 hours, about 1.5 times the size of the original when you take out, continue to ferment at room temperature until the finger presses do not pop back

4. divided into 4 equal parts by weight, rounded, and 20 minutes of relaxation

5. Take a dough, roll it into a long strip

6. folded, twisted into a twist shape

7.

7. Continue to twist and bend into a circle, and put it into a greased and dusted container (I used a ceramic baking pan, if it is non-stick, do not need to grease and dusted)

8. Foam box + bowl of hot water, fermentation until the finger pressed almost does not bounce back, 40-60 minutes

9. preheated oven 175 degrees, the lower layer of the lower 175 degrees of upper and lower heat bake for 40 minutes, coloring the cover with tinfoil, and then remove the paper from the oven. After removing from the oven, brush with melted butter to moisten the surface

Question 7: Old-fashioned bread production process, recipe The steps to make old-fashioned bread are as follows:

First, prepare the leavening materials: 140 grams of high-gluten and low-gluten flour, 60 grams, respectively, 16 grams of sugar, 4 grams of yeast, 160 grams of water two, and then prepare to make the main dough required materials: high-gluten and low-gluten flour, respectively, 140 grams, 60 grams of flour. 140 grams respectively, 60 grams, 16 grams of milk powder, sugar 64 grams, 1 gram of salt, 60 grams of eggs, 36 grams of water, 48 grams of butter and then began to make the old-fashioned bread: 1, the production of leavened head of the material required for the mixture, made into a honeycomb shape, and placed in a warm place, so that the fermentation. 2, fermentation and then mixed with the main dough in addition to the butter. 3, the dough kneaded until smooth, add the butter after the Add the butter and keep kneading until it forms a ribbed surface. 4: Let the dough rise again. 5: Divide the dough into 6 equal portions and roll each portion into a long strip (80 centimeters). 6: Fold the strip in half. 6, fold the strip in half, press the fold, and then rotate it twice. 7, find the place where the circle is, and tuck the joints into it. 8, put it into a container of butter when it is done. 9, and finally continue to ferment, so that it swells up the mold until it is full. 10, bake it in the lower part of the oven for about 30 minutes, and then brush it with a layer of butter as soon as you take it out of the oven.

Question 8: How to make traditional old-fashioned bread 1. Mix the ingredients for the leavening head well and leave it in a warm place to ferment until it swells to its highest point and then starts to fall back, giving it a honeycomb shape inside.

2. Mix the fermented leaven with the main dough, except the butter, and knead in a machine until the dough is smooth (about 15 minutes)

3. Add the butter and continue to knead in a machine until the dough reaches the extended stage (about 25 minutes)

4. Put the kneaded dough in a warm place and let it ferment until it doubles in size

5. Take out the dough, vent it and divide it into 6 equal portions

6. 6. Roll the dough into long strips and fold them into twists

7. Shape the dough into a circle

8. Place the dough on a baking sheet in a warm, humid place (I usually prepare a pot of boiling water and put the bread in the oven with the bread I want to ferment)

9. When the dough has more than doubled in size, put it into a preheated oven at 180 degrees Fahrenheit

10.

10. Bake at 180 degrees for about 30 minutes on the lower shelf of the oven, top and bottom heat. Immediately after removing from the oven, brush the top of the loaf with melted butter and remove from the oven.

Question 9: How do you make that old-fashioned bread that used to have a bit of a sour taste? By fermentation

Question 10: Why is it that when you make bread it's always made very solid and not as fluffy as when you buy it? Bake overcooked. Is it in the microwave? Bread basic process

Currently the production of bread is basically three kinds:

First, in the seed method: is divided into two mixing methods, that is, the first mixing of the middle seed dough, so that after a period of fermentation, and then mixed with other parts of the mix to form the dough for making bread.

ii. Night seeding method: it is a kind of middle seeding method, which means mixing the middle seeded bread before the end of the first day and using it on the next day when you go to work.

iii. Direct method: it is a direct method of one mixing.

Now most of the market to take the "direct method" process is as follows: First, the mixing of the dough: the mixing of the dough is mainly dry matter such as flour to get completely hydrated, to accelerate the formation of gluten.

I. There are four stages of dough mixing:

1. The rough and sticky wet dough formed by the full mixing of hydrated and watery substances, the whole dough is not shaped, inelastic, and the dough is rough.

2, the dough stage (also known as the dough rolling stage) in the dough gluten Kai Yong formation, the flour in the protein full of water expansion, due to the formation of the disk, has formed a dough, the bread is no longer adhering to the wall of the mixing tank, touching the dough will still be sticky, no elasticity, and the elongation is not good.

3, flour fully formed stage, (also called gluten extension stage)

With the continued mixing, the dough gradually become softer, the surface of the dough is gradually dry and elastic, and the surface is glossy and extensible, but the dough is easy to break when pulling by hand.

4, the dough mixing stage of maturity (also called gluten completion stage)

This time the dough quickly become soft, not easy to stick hands, have good ductility and elasticity. The surface is dry and glossy, and the dough can be pulled into thin slices by hand and the mouth edge of the pull through is neat (not jagged)

Second, the basic fermentation:

The basic fermentation is the most important part of the whole process of the bread, and the gluten is fully oxidized in the process of basic fermentation (the dough is in fact an oxygenated process during the mixing). The fermentation of dough is a complex biochemical process, in which sugars are broken down and transformed. The converted glucose and fructose react with proteins to produce a wheat flavor. The basic fermentation has a great effect on the bread, e.g. on the freshness of the bread, the texture, the softness and the shape of the bread, and so on. The ideal humidity for basic fermentation is 27C relative humidity 75%, and the time should be at least 30 minutes or more.

Third, divided:

It is through the weighing of the large dough into the required weight of small dough.

Fourth, rounding (rounding)

Divided dough can not be molded immediately, it must be rolled, through the rounding of the dough exterior to form a layer of smooth skin. It is good for retaining new gases and making the dough expand. A smooth skin is also good for the surface of the dough not to be stuck later in the molding process, so that the finished bread will have a smooth skin and the internal organization will be more uniform. When rolling round as far as possible without flour, so as to avoid the bread inside a large cavity, rolling round the force should be uniform.

V. Intermediate rise:

The intermediate rise is the time between the rolled dough and the bloom, usually 15-20 minutes. Specifically depends on the temperature and the state of the dough relaxation at that time, to see the state of the dough shows is suitable for the molding requirements of the bread. The purpose of intermediate rising is to make the dough produce new gas to restore the softness and extensibility of the dough, to facilitate the dough to produce new gas to restore the softness and extensibility of the dough to facilitate the molding, the intermediate rising can be carried out indoors or in the warm room, such as indoors to pay attention to not to the surface of the stick crust, if carried out in the warm room should also prevent the humidity of the box is too large, so that the surface of the dough is sticky, intermediate rising The relative temperature is 70%~75% humidity is 27~29C.

Six, molding:

Forming is also called shaping, that is, after the middle of the fermentation of the dough to do in the shape of the product requirements. Generally the shaping of staple bread is relatively simple, and it is convenient to have a shaping machine. It can be done by hand, by rolling out the dough twice and putting it into a mold to compact it. The shaping of fancy bread is more complicated. Here can not be described one by one.

Seven, the final rise:

The final rise is the molding of the dough into the warm room, so that the Angie's yeast in the dough to regenerate gas to increase the volume of the dough, the final rise of the temperature of 35 ~ 38 ℃. The relative temperature is 80~85%, if the temperature is too high the temperature difference between inside and outside of the dough is large, so that the dough is not uniform, it will cause the internal organization is not good. Too high a temperature will also make the surface of the dough too much water evaporation, too fast surface is caused by the surface crust, the finished product crust will be very thick. Temperature such as more than 40 ℃, but also make the bread produce sour flavor, just because the best breeding temperature of lactic acid is 40 ~ 45 ℃, if the temperature under the rise, lactobacilli will rapidly colonize and make the bread sour. Too low a temperature is too slow to wake up, time ...... >>