What is the practice of old bread?

1. Melt the yeast in the milk. Add sugar and high-gluten flour. Stir with chopsticks until the flour lumps and there is no dry powder. Ferment in a warm place. I ferment at room temperature for about 3 hours, and the room temperature is about 25 degrees. The dough is fermented until it swells and then falls back. This is the internal picture after fermentation, showing a honeycomb shape.

2. Tear the starter into small pieces and put them into the bread maker, then add the dough ingredients except butter, knead the dough for 10 minute, wake up for 5 minutes, and then add the butter. Continue to knead the dough for 15 minutes, which is the kneaded dough state. Using the fermentation function of bread machine, the kneaded dough is fermented for 30 minutes, which is the state of fermented dough. Take out the fermented dough and divide it into six parts on average, and knead each part into a strip of about 60cm.

3. Connect the two ends of the dough, fix the folding place with your left hand and rub it with your right hand several times. Stuff the connected parts into the circle. Put it in a baking tray covered with oil paper. My baking tray is the size of fermentation in the oven. Put a bowl of warm water in the oven when fermenting. Ferment for about 30 minutes, take it out, preheat the oven 170 degrees, and adjust the oven temperature according to your own use.

4. Bake in the preheated oven for about 20 minutes. After the baked bread is taken out, immediately brush a layer of butter on the surface, take it out of the mold and put it on the drying net to cool.