1. Weigh the ingredients and prepare the old noodles one day in advance. The old noodles are made of 100 high flour, 63 grams of water, 1 gram of salt and dough, and then put it in a crisper and ferment at low temperature for more than 17 hours.
2. Pour all the ingredients plus the old noodles (except the butter) into the bread machine, start a kneading program, knead the dough, then add the butter to continue kneading to the expansion stage, and then let the bread stand for fermentation.
3. The fermented bread will not retract by poking a hole with your finger, indicating that the serving is complete. Start the kneading function of the bread machine to knead the dough and exhaust.
4. The drained dough is rolled into a long strip, and then rolled up from top to bottom after being spread with honey beans.
5. The rolled dough is closed and squeezed at both ends, or made other shapes (refer to the other soft and triangular bread kneading method in the recipe), covered with a thin damp cloth and placed in a warm place to wait for the second fermentation.
6. After the second round of the dough, use a sharp knife to make a few cuts (or your favorite pattern) on the surface, and sprinkle with high flour.
7. Preheat the oven for 5 minutes in advance, and heat up and down at 160 degrees for 25 minutes.
8. The baked bread is clipped out and placed on the drying rack.
9. Finished picture.
10. Finished picture.
Tips:The old noodles can't be used up at one time. After taking out the right amount, the rest can be divided into 50 grams and placed in the refrigerator to freeze. The soft European with old noodles has a softer texture. The old noodles can also be used in other main bread doughs. If you find it troublesome, you can skip it. The oven temperature is different, please adjust the temperature and time according to your own oven. The filling can be added with honey beans or dried cranberry fruits, depending on personal taste.
Buy on JD
Buy on Amazon