Old Bread
1.
Mix the leaven materials into a dough, cover with plastic wrap, and leave to ferment until it is twice as large (the leaven is a medium species, similar to the starter of the northern steamed buns, this part is first fermented, and then mixed with other materials to knead the dough)
2.
Mix the starter with the main dough material (put it after the butter), knead the dough to the expanded state (that is, pull out a large piece of film, relatively thick and easy to break), let it stand and ferment to twice the size.
3.
Take out the dough, roll out and exhaust, divide into 12 portions, and round. (The number of servings depends mainly on how big bread you want to eat. Sister Liberty made 6 pieces, I made 12 pieces, and the small ones are more suitable for sharing)
4.
Take a dough, roll it into an oval shape, and rub it into a thin piece by hand
5.
Roll up one by one, let it rest and relax
6.
Rub strips about 40 cm in length
7.
Hold one end with your left hand, roll it up with your right hand
8.
Tuck the tail into the hole at the left end
9.
Code them into the baking tray and complete them one by one
10.
Turn on the fermentation function in the oven, put the baking tray in, and spray water to maintain humidity (for the fermentation of the 35-liter oven of the cass, you can directly turn the temperature button without adjusting the button)
11.
After the second fermentation to double the size, preheat the oven 180 degrees, put the bread into baking for 20 minutes, and the surface will be golden brown (put a small piece of butter in a small bowl, put it on the top of the oven, melt it at the oven temperature, and prepare Use for brushing)
12.
When the bread is out of the oven, just brush the melted butter on the surface of the bread
13.
Put the bread out of the oven, let it cool, and put it in a fresh-keeping bag.
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