1. All the ingredients of the dough are mixed well and fermented in a warm place.
2. After the dough is fermented, pull up the dough to see the internal network of honeycomb.
3. The fermented seed dough is torn into small pieces and added to the main dough, and the bread machine kneading program is started. After 20 minutes, the dough enters the expansion stage.
4. Pull out the glove membrane, showing a smooth and rounded edge at the breach.
5. Cover the bread bucket with plastic wrap and put it in the refrigerator compartment for refrigeration and fermentation.
6. The next day, the bread bucket was taken out, the dough did not rise, and it needed to be warmed up for 1 hour.
7. Use a scraper to take out the dough and pat it to exhaust.
8. Divide into eight small doughs and round them.
9. Cover with tea napkin and let stand for 20 minutes.
10. Take out a dough and roll it into an oval shape.
11. Turn the dough over and fold it up and down.
12. Pinch the seams tightly.
13. After that, knead the eight pieces of dough and let it rest.
14. Then, twist and fold it in half.
15. Rotate like twisting.
16. Then pierce the tail from the ring of the head to complete the shaping.
17. The eight bread embryos are put into the baking tray to prepare for the second fermentation.
18. Put a bowl of hot water in the bottom of the electric oven, and put the baking pan in the middle layer. Fermentation is carried out at a temperature of 30°C to 35°C and a humidity of 75°C to 80°C.
19. This is the dough that has been fermented for the second time. Pressing the dough with your fingers has a small pit that does not rebound, and the fermentation is complete.
20. Preheat the oven at 170℃ and bake for 30 minutes.
21. This is the situation when the old-fashioned bread with light cream is out of the oven.
22. Brush the butter melted at room temperature with an oil brush while it is hot, the color is bright, the aroma is tangy, and the appetite is attractive.
23. Unfold an old-fashioned bread, very soft and silky. Right now, I killed one.
Tips:1. The temperature of each furnace is different, so you can control the temperature by yourself.
2. I prefer refrigerated fermentation. You can choose to ferment at room temperature according to your preferences.
3. Fermentation at room temperature, the temperature should be controlled between 25°C and 27°C. Above this temperature, there are too many holes in the dough after fermentation, which will affect the taste.
