Old-fashioned Bread

Old-fashioned Bread

by The Rhyme of the Sea Food

4.6 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Many people use the direct method to make bread. This method has a short fermentation time, but the bread ages quickly. If the middle seeding method is used, the fermentation time is long, but the bread is still soft after 3 days. This is an old-fashioned bread recipe shared by Teacher Love and Freedom, using the Chinese method. The amount of the original recipe is relatively large, I made it at 80% of the original weight, and baked it with a square baking pan. If your bread machine cannot mix so much flour, reduce the amount.
Starter: 170g bread flour, 70g low-gluten flour, 19g fine sugar, 5g high sugar-tolerant yeast, 192g warm water Main dough: 170g bread flour, 70g low-gluten flour, 20g milk powder, 75g sugar Grams, 6 grams of salt, 72 grams of egg liquid, 30 grams of water, 55 grams of unsalted butter"

Old-fashioned Bread

1. Make the starter first and dissolve the yeast with warm water.

Old-fashioned Bread recipe

2. Pour in the flour, mix well, no dry powder is visible.

Old-fashioned Bread recipe

3. Cover with plastic wrap and ferment in a warm place to 4 times its size, with a honeycomb shape inside. Because the room temperature was not high that day, I put the starter in the oven and fermented for about 90 minutes at the fermentation stall.

Old-fashioned Bread recipe

4. Pour the fermented starter and the egg liquid, water, sugar and salt in the main dough into the bread bucket.

Old-fashioned Bread recipe

5. Pour in milk powder and flour.

Old-fashioned Bread recipe

6. Put the bread bucket into the Dongling JD08 bread machine, and cover the splash cover of the bread bucket to prevent the flour from splashing out and soiling the bread machine during kneading. Select the dough mixing program of the bread machine for 10 minutes.

Old-fashioned Bread recipe

7. After the first kneading, add butter into small pieces, and continue to choose the kneading program for 18 minutes.

Old-fashioned Bread recipe

8. The mixed dough can be pulled out of the film state, and the dough is left in the bread bucket and fermented twice as large. The fermentation temperature should not exceed 30 degrees.

Old-fashioned Bread recipe

9. Divide the fermented dough into 6 portions, lightly press to vent, round, and cover with plastic wrap.

Old-fashioned Bread recipe

10. Each serving is rolled into a rectangle.

Old-fashioned Bread recipe

11. Roll up from top to bottom, pinch the mouth tightly.

Old-fashioned Bread recipe

12. Roll into a 60 cm long strip and connect the two ends.

Old-fashioned Bread recipe

13. Use your right hand to fix the fold in half, and roll the dough into a twist with your left hand.

Old-fashioned Bread recipe

14. Tuck the tail into the circle at the half-fold and press it down.

Old-fashioned Bread recipe

15. Place the finished bread dough in a square non-stick baking pan.

Old-fashioned Bread recipe

16. Put it into the Dongling K40C oven, ferment for about 40 minutes with the oven's fermentation gear, and brush a layer of egg liquid on the surface of the fermented bread embryo (you can also brush the butter liquid at the end of the baking).

Old-fashioned Bread recipe

17. Put it in an oven that has been preheated to 170 degrees and bake for about 30 minutes. When the surface is colored, it should be covered with tin foil in time. After baking, take the bread out and let cool, put the uneaten bread in a fresh-keeping bag, and keep it at room temperature.

Old-fashioned Bread recipe

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