Medium Bread

Medium Bread

1. Make medium type dough, 350g high-gluten flour, 4g dry yeast, 210ml water, mix

2. Make dough and leave it in a warm place for fermentation

3. Send to 3 times the original size

4. Make the main dough, 150g high-gluten flour, 1g dry yeast, 2g salt, 40g sugar, 50ml egg liquid (leave a little) water

5. Mix the main dough materials, add the medium-type dough that is torn into small pieces

6. Knead

7. To the complete stage

8. Cover the kneaded dough with plastic wrap for 40 minutes

9. Divide the proofed dough into 12 portions, and vent

10. Round and relax for 15 minutes

11. Roll out the dough into an oval shape, and fold it inward from the upper and lower thirds after turning it over

12. Thin the bottom edge and roll it into a roll from top to bottom

13. Put it in a baking tray, put a small bowl of hot water in the oven, put the baking tray with bread dough into the oven for final proofing

14. Proof for 40 minutes, take it out, and brush the surface with egg wash

15. Preheat the oven for 5 minutes, put it in a baking tray, 170°C, middle and lower, upper and lower fire

16. 25 minutes

17. Finished product