Perfect Bread for Refrigerated Fermentation
1.
Put the milk and eggs into the bread bucket, put the salt and sugar into the two corners of the bread bucket, and put the softened butter on the other side
2.
Put the milk and eggs into the bread bucket, put the salt and sugar into the two corners of the bread bucket, and put the softened butter on the other side
3.
Sprinkle in flour, cover the liquid ingredients, dig a small hole in the middle of the flour, and put the yeast in it.
4.
Start the dough mixing function of the bread machine and knead to the extended stage of flour (commonly known as glove film)
5.
Adjust the refrigerator to more than 5 or 6, (if the temperature is too low, the flour will not be fermented). The kneaded noodles can be placed in the refrigerator for refrigeration. Be sure to cover the bread bucket with a damp cloth or seal it. Cling film to prevent water loss. This is where you can go shopping, play with your kids, ask friends to play, the time is yours. As for the dough, leave it to the refrigerator and time
6.
When you take out the dough the next day, it is already in a good fermented state. Take out the dough and warm it back and forth. To save time, the first thing you can do when you wake up is to wash your hands and take the dough out. Then you are brushing your teeth, washing your face, drinking some water on an empty stomach and so on. You have everything cleaned up, and the dough has warmed up.
7.
This time is the bread making stage. The warmed dough is not used for kneading, and is divided into four sections to make dough cakes. The process of making noodles has exhausted the air.
8.
Brush the jam and circle it into a roll (I use mulberry jam, which Sangu picked when the mulberries were ripe and made jam, and distributed it to us a few gluttonous kids. I have kept it until now.)
9.
Rolled bread rolls
10.
Put the rolled bread rolls into the bread barrel for secondary fermentation. This is very important. Good breads are all fermented twice. I would like to share with you a little trick. If you put the finished bread in the bread machine, the fermentation is very slow, and the buzzing sound is very disturbing, and the temperature of 20 degrees will improve the efficiency of fermentation. What to do, is there a better way? I won’t sell it for everyone. The rice cooker is a good assistant at this time. Take out the inner pot, adjust the rice cooker to the heat preservation state, put the bread bucket in, cover it with plastic wrap, wait for a while, it will surprise you
11.
Put the rolled bread rolls into the bread barrel for secondary fermentation. This is very important. Good breads are all fermented twice. I would like to share with you a little trick. If you put the finished bread in the bread machine, the fermentation is very slow, and the buzzing sound is very disturbing, and the temperature of 20 degrees will improve the efficiency of fermentation. What to do, is there a better way? I won’t sell it for everyone. The rice cooker is a good assistant at this time. Take out the inner pot, adjust the rice cooker to the heat preservation state, put the bread bucket in, cover it with plastic wrap, wait for a while, it will surprise you
12.
The last step is to start the baking program of the bread machine. Adjust the time to 40 minutes. Adjust the color according to your preference. I set it to dark. After the program is over, the bread is ready, eat it while it’s hot
13.
The drawing and the level are good
Tips:
If the bread is eaten for breakfast, this method recommends that you make it at 3.4 o'clock the day before, and take out the dough at 7 o'clock the next morning, and you can eat delicious bread around 8 o'clock. A small coup, during the second fermentation, put the bread bucket in the rice cooker, it will get twice the result with half the effort, take out the inner pot of the rice cooker, adjust it to the heat preservation state, put the bread bucket in the cover with plastic wrap, and observe it at any time.
