--old-fashioned Bread

--old-fashioned Bread

1. Put all the ingredients in [Raw Material-Yeast] in a small pot;

2. Use chopsticks to stir the ingredients in the small bowl, mix well, do not need to touch the dough with your hands, it is very sticky;

3. Cover the small basin with plastic wrap and leave it in a warm place to ferment. You can see the bulging bubbles with a honeycomb shape inside. Now it is hot, and fermentation at normal room temperature is enough, about 90 minutes;

4. There are many holes in the internal organization, like honeycombs;

5. Put the fermented starter into the bread machine, and then put the ingredients except butter in the [raw material-main dough] into the bread machine. First start a kneading program to mix the new raw materials and the starter in the bread machine. together;

6. Take out the dough and place it on the kneading mat, put butter on it, and knead the dough by hand to fuse the butter and the dough;

7. Because the amount of flour is relatively large, my bread machine cannot knead so many flours, but it is also very tiring to knead such a large amount of flour by hand. My method is to divide the dough mixed with butter into two pieces, one piece is kneaded in the bread machine, one piece I knead it by hand. After kneading to the state where the film can be pulled out during the expansion stage, put both doughs into the bread machine. Continue to knead for 3 minutes to let the dough fuse, and then it can be left to stand and ferment;

8. Because the amount of dough is relatively large, the fermented dough has topped, and the cover of the bread machine is lifted. I will find a larger container to make the bread next time.

9. Put the fermented dough on the kneading mat to exhaust air, divide it into six small doughs of equal size, knead the dough, cover it with plastic wrap, and let it stand for 10 minutes

10. The dough after standing still has gained some weight;

11. Take a dough and knead it into a strip, about 1 meter long, and fold it in half;

12. Twist the strips of dough together into a long strip;

13. Tuck it up again, with the mouth facing down; the bread on the original recipe is beautiful in shape, and it's really handicapped to me, and the pan can't come out in such a beautiful shape, so I can only make it together;

14. Make six raw bread embryos one by one, place them in a larger and deeper baking pan, and then put them in the oven to ferment to double their size. The internal size of my baking pan is 332*232*47mm, which is just right for this amount of old-fashioned bread;

15. The fermented dough is white and fat, very beautiful;

16. Brush a layer of egg liquid on the surface of the bread. The original is to bake directly after fermentation, and then brush with butter after baking. My personal habit is to brush a layer of egg liquid before baking, so that the color is bright after baking, so there is no need to brush it. Other materials;

17. The upper and lower tubes of the Changdi air oven are heated and preheated at 165 degrees. The baking tray is placed on the grid, the middle and lower layers, and bake for 35 minutes. Pay attention to the color of the bread. If the color is too heavy, you need to cover the tin foil in the middle.

18. The fragrant bread is baked, and see if the color is very uniform. Whether the color is uniform is the key indicator for detecting an oven. It means that the ingredients in different positions in the oven are heated evenly, so there is such a beautiful color of the bread. From this point of view, Changdi’s CRWF42NE air oven is very satisfying;

19. The baked bread is very hot. You need to take the bread out and put it on the air to dissipate heat. Take care to prevent scalding when taking the baking tray.

20. The warm bread is the most delicious. I quickly break it down and taste it while it’s not hot. My second girl woke up and saw the big bread. She couldn’t wait to taste it. When I saw that I broke the bread, I hurriedly tried it. Come and say "Sister wants to eat bread"! She actually ate half of such a large bread!

21. The bread I made is based on the original recipe of the bread goddess "Love and Freedom", but some ingredients are not available at my home, so I adjusted it according to the ingredients at home. The following is the original recipe of the old-fashioned "Love and Freedom" bread:
Starter: 210 grams of golden bread flour, 90 grams of low-gluten flour, 24 grams of fine sugar, 6 grams of instant dry yeast, and 240 grams of water;
Main dough: 210 grams of golden bread flour, 90 grams of low-gluten flour, 96 grams of caster sugar, 1+1/2 teaspoon of salt, 24 grams of milk powder, 90 grams of eggs, 54 grams of water, 72 grams of butter;
Surface decoration: melted butter;

22. This bread recipe is said to be available for four thousand dollars before, and it is really worth recommending. Having a good oven and collecting a good bread recipe is a great match! If you like this soft brushed old-fashioned bread, hurry up and prepare the ingredients and start making it!

Tips:

▲This bread has a relatively large amount of ingredients. It is recommended to bake it with a darker baking tray to look good. If there is only a small baking tray or a cake mold, it is recommended that the portion is reduced by half;
▲Whether bread is delicious has a lot to do with kneading. Bread machines generally cannot knead such a large amount of dough. It is recommended to use my method. Cut the dough in half, half the bread machine knead, and half hand knead, if you use a kitchen machine The teacher or the machine that can knead large dough can be done by the machine;
▲Pay attention to the temperature when baking, each oven will have a temperature difference, so the baking time and temperature in this recipe are for reference only;