A Happy Day Starts with Delicious [yogurt Old Bread]

A Happy Day Starts with Delicious [yogurt Old Bread]

1. Mix the old pasta ingredients together and put them in the bucket of the bread machine

2. 20 minutes selection process

3. You don’t have to knead it all the way, just knead it into a ball

4. Put the container and cover to ferment to 3 times the size, and open the honeycomb mesh inside.

5. All the main dough materials, except butter, put them in the bread machine

6. 20 minutes selection process

7. Knead the dough in two minutes, add the old dough and leaven, and knead to the expansion stage. Then add butter and continue the dough mixing process for 20 minutes

8. After mixing the face, pull out the glove film easily

9. Put in the bread machine barrel to ferment

10. Fermented to 2 times the size, the fingers are dipped in the powder jack dough, do not collapse or shrink, the fermentation is complete

11. Take out the squeeze and exhaust, divide into nine equal parts, cover with plastic wrap and proof at room temperature for 15-20 minutes

12. Take one of the dough and roll it into a longer oval shape

13. Fold both sides inward, slightly overlapping the edges

14. Fold in half again, squeeze tightly, squeeze mouth down

15. After everything is finished, cover with plastic wrap

16. Take one of the long pieces of dough, stretch it while kneading it, stretch it to a certain length, and fold it in half

17. Align both ends, twist a few times like twisting

18. Bend it over again, pick up the right end and plug it in from the left end face circle.

19. After everything is set up, put them in a 28X28 baking pan in turn

20. Ferment in the oven

21. To 1.5~2 times larger

22. Put it into the middle layer of the preheated 175 degrees oven, 170 degrees for 30~33 minutes. Pay attention to observation in the middle, and cover with tin foil in time to prevent baking

23. Baked. Brush the surface with melted butter

24. Let it cool off the net

25. Beautiful organization

Tips:

1. The old noodles leaven is fermented, and the state does not depend on the time, as long as it is several times larger and has a honeycomb mesh structure. You can make the starter at night and put it in the refrigerator, and make bread the next day
2. The temperature of each oven is different. Please adjust the time and temperature flexibly according to your own oven.
3. Different flours in different environments have different water absorption, so please be flexible about the amount of liquid.
4. The yogurt can be homemade yogurt, or commercially available ordinary sour cups, or Morrisan or Anmushi, please increase or decrease as appropriate.