#炉美食#old-fashioned Bread

#炉美食#old-fashioned Bread

1. Put all the ingredients in the starter together

2. Just knead into a ball

3. Ferment in a warm place to 4 times its original size (the center of the dough swells to the highest point and then falls)

4. Divide the dough into small pieces and put them in the mixing bucket

5. Put other ingredients except butter in the main dough

6. Knead the dough with a chef's machine to the expansion stage (take a piece of dough for inspection, you can pull out the thicker film)

7. Add butter and continue kneading

8. To the complete stage (take a piece of dough for inspection, you can pull out the thin and not easily broken film)

9. The kneaded dough is fermented in a warm place, and the temperature is 25-28 degrees Celsius.

10. Dough fermented to twice the size

11. After venting, divide into 8 small doughs, knead them one by one, cover with plastic wrap and relax for 15 minutes

12. Take a dough, roll it out into an oval shape, turn it over, and thin the bottom edge

13. As shown

14. Rolled up

15. Rub it slowly, if it’s not easy to rub, don’t use brute force, you can rub it again after proper relaxation

16. Fold the kneaded long noodles in half

17. Strong

18. Buckle the two ends together

19. Make the rest of the dough one by one, and place the raw bread dough in the oiled baking pan

20. Put it in a warm and humid place for the final fermentation, the temperature is 35-38 degrees, and the humidity is 70-80%.

21. Fermented to 1.5 times the original size, lightly touch the dough, there is indentation, does not rebound, and is elastic

22. Put it into the lower layer of the preheated 180 degree oven and bake for about 30 minutes. After the surface is colored, it can be covered with tin foil in time

Tips:

1. The water used for the original yeast starter liquid, and my family just had milk that needs to be digested, so I replaced it with milk, increasing the amount of milk
2. 30 grams of milk powder is added to the original main dough, but I didn’t add milk powder because of the liquid milk.
3. The indoor temperature in my house is relatively low. In the final fermentation, in order to create a warm and humid environment, I made a simple fermentation box with an electric heating film in the foam box, and installed a thermostat to control the temperature, and the humidity is to release A bowl of hot water. I think it's very easy to use.
4. The baking temperature and time are for reference only, depending on the temperament of the oven
5. The old bread is very moisturizing, especially soft, it is still very soft after a few days