The recipe of old-fashioned bread

1, put the starter ingredients together and stir them evenly, then put them in a warm place until the dough swells and falls back.

Illustration of old-fashioned bread making

Illustrations of Old-fashioned Bread Making (9 pieces)

There seems to be a big bubble surging under the surface. You can hear the sound of the bubble bursting when you take it gently, and there is a honeycomb inside.

2. Put the starter raw materials together with the raw materials except butter in the main dough, knead until the gluten expands, add butter and knead until the expansion stage, and then put it in a warm place to make it twice as big.

3. After the fermented dough is taken out and exhausted, it is divided into 55g/ piece, kneaded round and relaxed 15min.

4. The relaxed dough is vented and kneaded again, put into a mold and put in a warm and humid place for final fermentation.

5. After fermentation, coat the surface with egg liquid, put it in an oven preheated to 180℃, and fire at the middle layer for about 20 minutes.

6. Immediately after baking, move to the baking net to cool.

1. Melt 6g yeast with 240 [1] g warm water, pour 300g high-gluten flour, add 24g sugar, and stir well.

2. Put the evenly stirred dough in a warm and humid place for the first fermentation. This kind of dough is very wet, so it is best to knead it by machine.

Old fashioned bread

Old-fashioned bread (5 slices)

3. After the fermented dough expands, it will fall back again and the inside is honeycomb.

4. Add 90 grams of eggs, 54 grams of water, sugar, salt, milk powder and 300 grams of high-gluten flour to the fermented dough and continue kneading. Start the kneading program with the bread machine for 20 minutes and knead it into smooth dough. After the first kneading procedure is completed, add butter and start the kneading procedure again until the fascia is kneaded. Put the dough in a warm and humid place again for the second fermentation.

5. Make the dough twice as big as before. The interior of the dough is a wiredrawing honeycomb.

6. Squeeze the dough evenly, squeeze out the air inside and divide it into 9 equal parts.

7. Pick up a small piece of dough and knead it into a long strip of 1 meter. At this time, the dough is fermented twice, and it is very easy to knead without proofing.

8. Fold the rubbed strip in half, fix the connected side with your hand, and rub two strips in one direction with your right hand.

9. Lift the stiff dough and it will automatically roll into the shape above.

10. Put the dough at both ends into the joint and shape. The finished dough should have five patterns. You can also make it into your favorite shape.

1 1. Brush the bottom of the baking tray with butter, and put the bread blanks into the baking tray, leaving a certain gap in the middle.

12. Put the baking tray in the oven, put a pot of 80-degree hot water at the bottom of the oven, and ferment again, which is the third fermentation.

13. The bread blank can be fermented to twice its original size. Take out the baking tray and preheat it in the oven 180℃.

14. Bake the bread blank in the oven for 30 minutes, and brush a layer of butter on the surface of the bread while it is hot.

Exercise 2 Editing

food

Jiaotou

High gluten flour 1 10g, low gluten flour 50g, yeast 3g, and water 125g.

Main dough

1 10g high flour, 50g low flour, 50g fine sugar, 3g salt, 15g milk powder, 45g eggs, 30g water and 35g butter.

step

1. Mix the raw materials of chopsticks evenly in the yeast head, cover them with plastic wrap and put them in a warm place until they swell and fall back, and the inside is honeycomb. (This process takes about 1 half an hour. If the temperature is high, let it ferment at room temperature. )

2. Knead the fermented starter and the materials in the main dough by post-oil method until a large smooth dough can be pulled out.

3. Put it in a warm place (covered with plastic wrap, about 30 degrees) and ferment to 2.5 times the size. Dip your finger in a little flour and poke a hole in the dough. If the hole does not retract, it means that the dough is well fermented.

4. Beat the dough surface, exhaust, take it out and divide it into equal parts, knead it directly into a strip of about one meter, and then fold it in half from the middle.

5. Hold the folded place with one hand, and press the other end with one hand to rub inward for two or three times. As shown, then fold the right hand side into the left hand side.

6. Put it into the mold.

7. Use a baking tray to put hot water on the bottom layer, put a baking net on the top layer, and then put the mold on the baking net. Close the oven door. If the water gets cold halfway, change it to hot water until the dough is fermented to twice its size.

8. Preheat the oven 180 degrees, bake the middle or lower layer for about 20 to 25 minutes, brush a layer of melted butter immediately after leaving the oven, then demould it, and put it on a shelf to cool before eating.