Old-fashioned Bread
1.
Preparation, main material (leaven), auxiliary material (main dough)
2.
I divide the flour of the main ingredient and auxiliary ingredients evenly and put them in two basins for later use.
3.
All the main ingredients are evenly mixed (the flour is thinner after mixing is better), and the mixture is evenly mixed and placed in a warm place for fermentation (40 minutes_) as shown in the figure above, and the flour is more than twice as long as there are honeycomb holes.
4.
The ingredients in the main dough, except the butter, are added to the fermented starter bowl just now. The flour is evenly formed and slightly sticky. Add butter (or vegetable oil) at room temperature to knead the dough by hand until the dough is even and not sticky. It can be fermented.
5.
The fermented dough is about 2-3 times the original dough. After exhausting, rub the strips, twist them into a twisted ring, and place the noodles for 10 minutes.
6.
Put it into the mold and put it in the oven for the second fermentation. The temperature of the oven is about 20 minutes (above). The temperature of the oven is 40. Some water is needed to keep the oven moderate. After the second fermentation, the dough can be doubled.
7.
Brush the egg liquid (or vegetable oil + powdered sugar) in the middle, the oven temperature is 150, the upper and lower fire, the more 25-30 minutes (depending on the size of the dough) the baked bread can be torn and layered, and you are successful
Tips:
Old-fashioned bread with Harbin sausage, authentic Northeast flavor
