Old-fashioned Bread
1.
Put all the ingredients of the medium type dough in a basin, use a spatula or chopsticks to stir until there is no dry powder, no need to knead the dough, and then put it in a warm place to ferment;
2.
Ferment the medium type dough to about 3 times its size, and let it grow until the dough swells and falls back;
3.
Put the main dough materials except the butter and the fermented seed noodles into the bread bucket together, and start the kneading program;
4.
When kneading the dough for about 20 minutes, add a small piece of butter and continue to knead for about 25 minutes until the kneading reaches the fully extended stage;
5.
Cover the kneaded dough with a layer of plastic wrap or a damp cloth and leave it in a warm place to ferment. It will ferment to 2~3 times its original size. Poke a hole with your fingers. There is no obvious shrinkage in the recessed area, which proves that the dough is good. Up.
6.
Take out the fermented dough, first press and exhaust the dough with all palms, and then continue to knead it with the root of the palm until the air in the dough is completely exhausted;
7.
After the dough is kneaded and exhausted, it is divided into almost equal small doses. Then take a dough powder and knead it back and forth with the root of the palm again to exhaust the air again. Then five fingers hold the dough tightly against the panel, and keep on Roll the dough until the surface of the dough is smooth and small rounds are formed. Cover with plastic wrap and let it stand for 5 minutes;
8.
Take a piece of dough and roll the dough into a tongue-like shape with the smooth side down, but be careful not to roll the dough back and forth when rolling the dough, and roll it out from the middle position upwards and downwards thinly;
9.
Round the dough from one side to the other, and pinch it tightly at the joint; in addition to this shaping method, you can also roll the dough directly into a strip;
10.
Take a long strip and knead it again to grow it. Pay attention to master the strength and strive to be consistent, so that the thickness of the strip can be consistent;
11.
Then fold it in half, fix a small hole with the left hand, and roll the head and tail with the right hand to make it stronger;
12.
Lift the strong dough, it will automatically roll into the above shape, then put the head and tail into the hole left in the middle of the fold, and press the interface on the bottom;
13.
After shaping, put the dough in the baking tray and wait for it to ferment;
14.
Press the dough with your fingers and it will rebound slightly; pressing and rebounding speed means that it is not fermented in place, and the dough will explode if it is not fermented in place, and it will not look good or delicious; press to collapse indicates excessive fermentation, so that the baked bread will not have patterns Clear. The taste is also sour and wine-like. Fermentation is very important;
15.
Put the fermented dough into a 180 degree preheated oven, bake for about 15 minutes, when the surface is slightly colored, open the oven door and quickly cover it with a layer of tin foil, and continue to bake for about 15 minutes, or It can be baked according to the degree of coloring you like;
16.
Brush with a layer of melted butter or a layer of honey water immediately after the oven is hot, so that the milk fragrance is more full, and the surface is shiny, and it can moisturize. It looks good and delicious.
Tips:
1. If you don't know how to shape it or find it troublesome, you can directly round the dough to ferment, or you can change it to another flower shape that you are good at;
2. The liquid in the material can be replaced with whipped cream, coconut milk and other liquids according to preference;
3. After baking, take the bread out and let cool, put the uneaten bread in a fresh-keeping bag, and keep it at room temperature;
