How to Grow Classic Old-fashioned Bread
1.
First prepare the ingredients for the starter
2.
Simply mix them together, and the finished product that can be stirred with a spoon is similar to a puree-like dough, which is very soft and glutinous. It is not recommended to use your hands or bread machine
3.
Leave it in a warm place to ferment for about 2 hours. It will ferment to about 3 times the size and deflate, and there are a lot of bubbles in it (I put it in the refrigerator and fermented at low temperature overnight, because the bread I made the next day was too late that night )
4.
Prepare all the ingredients for the main dough
5.
Put the chewing head into the bread machine, add all the ingredients in the main dough except butter. The kneading function of the bread machine can knead for 30 minutes.
6.
After kneading, add butter softened at room temperature and continue kneading for 20 minutes
7.
The kneaded dough is very elastic, it will be a little sticky, and you can see the very tough glove film by tearing gently
8.
Divide the dough evenly into 4 portions, and let the plastic wrap stand for 15 minutes
9.
Let’s start shaping the dough. Knead the dough into a stick shape and fold it
10.
Close the opening on the right, hold down the intersection on the left, and rotate on the right for 3 rounds
11.
Insert the intersection on the right into the round hole on the left
12.
Then insert the round hole on the left and the protruding tail into the hole in the middle of the bread.
13.
Put all the dough into the mold according to the above steps. If it is a non-stick mold, do not process it, if other molds need to be buttered
14.
Put it in the oven (unplugged), put a pot of hot water, and let it ferment for about 1 hour until the mold is 9 minutes full
15.
180 degree preheat oven
Bake at 175°C for 30 minutes and immediately put it on the drying net to cool down, and brush a layer of liquid butter while it is hot.
Tips:
This is a particularly classic bread. The name is old-fashioned bread. It feels like the kind of bread I ate when I was a child. The milky-flavored bread is not so beautiful in appearance and the color is not so gorgeous. But the golden appearance is very appetizing, and the texture of the bread is delicate, it feels very delicious, and the entrance has a very non-exaggerated feeling. The recipe for this old-fashioned bread comes from the goddess "Love and Freedom". The recipe I made is just enough for a 21cm square mold. The method of this bread is similar to the middle method. The starter is made first and then over-fermented and mixed with the main dough materials. The bread made is elastic and delicious, and the aging speed is relatively slow.
ps: The mold used is Xuechu 8.5-inch square movable bottom mold 21.8*21.8*7.5cm
