Heidi Bread
1.
Prepare all the ingredients.
2.
Weigh all the ingredients, put all the ingredients except the butter into the chef's machine, and knead for 10 minutes, and then the thick film is ready.
3.
Add softened butter (no need to melt into liquid) and continue to knead for 10 minutes until the film is formed, and a thick and elastic film can be pulled out.
4.
Take out the dough and knead it round, seal and ferment with plastic wrap until it is twice as large, poke a hole and shrink it slightly.
5.
Let the fermented dough vent and relax, and then divide it into 12 portions.
6.
Divide the 12 small pieces of dough into 24 pieces and round it.
7.
Prepare a 12-connected circular mold, and place two holes in the mold.
8.
Wrap in plastic wrap and put it in the oven, put a bowl of hot water, ferment in the oven to 1.5 times its size, and then sift a layer of high-gluten flour on the bread dough. (Ferment at room temperature in summer)
9.
Take out the baking tray, preheat the oven up and down at 200 degrees, put the baking tray in the middle of the preheated oven, and bake for 15 minutes.
10.
After baking, take out the baking tray and release it immediately. After cooling naturally, it can be sealed and stored, or eat as soon as possible.
Tips:
1. During the second fermentation, place a bowl of hot water in the oven, the oven is closed, do not open any program, and create a warm and humid environment.
2. The water absorption of flour is different, and the liquid needs to be adjusted appropriately.
3. Don't take too long for the second round, the dough will be over-fermented and it will burst after baking.
The temperature and time of the oven need to be adjusted according to the individual oven.
