Old-fashioned Bread-produced by Kas Co-960s
1.
Prepare all the ingredients, knead all the intermediate ingredients into a dough without dry powder, cover it and refrigerate it in the refrigerator for about 17 hours.
2.
Take out the refrigerated and fermented medium-species dough and cut into small pieces, add other ingredients except butter to the main dough, mix into a dough with a low-level cook machine, and then turn to medium-speed kneading.
3.
Knead the dough until it is smooth and add softened butter. Turn to medium speed and continue kneading at low speed until the butter is absorbed.
4.
Knead the dough until it is smooth and add softened butter. Turn to medium speed and continue kneading at low speed until the butter is absorbed.
5.
COUSS CF-100A fermentation tank, select 28 degrees, humidity 70%, add water to the bottom water tray to humidify, and the dough will relax for about 30 minutes.
6.
Take out the loosened dough and vent it properly, divide it into 12 equal parts (approximately 128 grams), and knead and relax it for 15 minutes.
7.
Roll the loosened dough into an oval sheet.
8.
Turn it over and lay it sideways.
9.
Roll up and squeeze to close the mouth after horizontal placement.
10.
Roll into a strip of about 60cm.
11.
Fold the strip of dough in half, fix the middle of the half-fold with your hands, twist the dough together, turn it a few times, and finally roll it into a ball, stuff the end of the dough into the half-fold hole and compact it.
12.
After all the dough is ready, arrange it into the greased baking pan at intervals.
13.
COUSS CF-100A fermentation tank, select 35 degrees, humidity 80%, time 80 minutes, add water to the bottom water tray to humidify, and put the dough into the second fermentation about 2 times the size.
14.
The fermented dough is very shiny and retains good moisture.
15.
Custer 960M oven, select the upper and lower fire mode, heat up to 160 degrees in advance, and preheat at 190 degrees in advance. After the preheating is completed, the bakeware is placed in the middle grill and bake for about 30 minutes.
16.
After baking, the bread is immediately taken out of the baking tray and placed on the grilling net, and the surface is brushed with a layer of melted butter liquid.
17.
The finished product is densely organized.
Tips:
1. The size of the baking pan is 40*30*3cm. This recipe material can just make a whole baking pan old-fashioned bread.
2. Because the water absorption of each flour is different, please do not add the liquid all at once, please increase or decrease according to the state of the dough.
3. Use the CF-100A fermentation tank to ferment, and the fermentation tank has a constant temperature and humidity space, so that the dough is proofed just right, and the finished bread is in a better state.
4. The baking temperature and time are for reference only. Different baking trays will have different colorings. Please adjust them appropriately according to the oven temperature performance.
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