Old Bread

Name: Old Bread
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 110g High-gluten flour (medium kind); 50g Low powder (medium species); 15g Granulated sugar (medium kind); 120g Water (medium species); 3g Yeast (middle species); 110g High-gluten flour (main dough); 50g Low-gluten flour (main dough); 40g Sugar (main dough); 1g Salt (main dough); 20g Milk powder (main dough); 1 piece Egg (main dough); 25g Water-main dough; 20g Butter (main dough)

by Deep sea love cat

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

My mother always wanted to eat the old-fashioned bread before, and missed the soft taste and unique fragrance, so this weekend it took a day to make this toast. The shortcoming of adopting the middle kind of method is that it is more time-consuming, but the unique taste is essential to the crafting of time.

Old Bread

1. Put the middle kind of material into the bread machine and mix it without the meat for too long. After mixing, put it in the refrigerator and ferment for more than 12 hours. I put it on the balcony for about 12 hours, and it was in a fermented state on the way.

2. Prepare the ingredients for the main dough

3. The inside of the middle seed is honeycomb after fermentation

4. Put the middle seed into the bread machine and add all the ingredients except the butter in the main dough. Start the kneading mode and knead to a fully expanded state. (If the middle seed and the main dough are difficult to mix, you can cut the middle seed into small pieces)

5. Sealed and fermented to 2 times larger

6. Take out the dough, vent it, and let it rest for 15 minutes before shaping. Put it in the mold for the final fermentation. During the fermentation, I put a plate of warm water in the lower layer of the oven and put the dough on the grill to ferment. There is no power. When the dough is about twice as large, spread a layer of egg liquid on the surface. Put it in a preheated 180 degree oven, middle level, and heat up and down for about 20 minutes.