Yogurt Old Bread (the Best One to Eat)
1.
Mix the old dough and leaven ingredients together, knead for two minutes in a cook machine, knead into a ball, cover with plastic wrap and ferment.
Fermentation is at least 3 times larger, and there is an obvious honeycomb mesh inside.
2.
All the main dough materials, except butter, are kneaded into a dough in a chef's machine, add the old dough, stir for 2 minutes at level 1, let the ingredients fully mix, and knead for about 7 minutes at level 3 until the expansion stage is reached, and the base film can be pulled out. Then add butter, 1st gear 2 minutes, 3rd gear 8 minutes, the dough is very smooth at this time, the dough is very elastic and strong, and the kneading is over.
If the air humidity in the south is high, the water absorption capacity of flour may be relatively poor. Please set aside a small amount of liquid in advance and add it according to the situation.
If you are located in a dry area, please add the amount of liquid as appropriate.
If you use golden flour, it is recommended to add 10-20 grams of yogurt to the starter and the main dough. In short, please control the amount of liquid flexibly.
3.
The kneaded dough can pull out such a thin and tough hand mask.
If you knead the dough with your hands, you may feel a little sticky at first. If you keep kneading it in place for a while, the dough feels great. If you want to eat delicious bread, this patience is a must, haha😄🌹
4.
Cover with plastic wrap and ferment at about 26 degrees.
5.
When it is doubled, the fingers will be soaked in the dough, and the fermentation will be completed without collapsing or shrinking.
6.
Take out the squeeze and exhaust, divide into eight equal parts, cover with plastic wrap and proof at room temperature for 15-20 minutes.
7.
Take one of the dough and roll it into a longer oval shape (Picture 1), fold the two sides inward and slightly overlap the edges (Picture 2), then fold it in half, pinch it tightly, with the mouth facing down, and cover it with plastic wrap. Prevent it from drying out.
8.
Take one of the long pieces of dough, stretch it while kneading it, stretch it to a certain length, and fold it in half (Picture 1). Align both ends, twist a few turns like a twist (Picture 2), then bend it (Picture 3), pick up the right end from the left end face circle and plug it in, and it will be stuck (Picture 4), and the shaping is complete.
9.
After everything is set up, put them in the baking tray one by one.
10.
Ferment in a warm and humid place. Reference standard: temperature 38 degrees, humidity 75~85 degrees. Send to 1.5~2 times the size.
Do not brush the egg liquid on the surface! (Butter butter after baking!)
Put it into the middle layer of the preheated 175 degrees oven, 170 degrees for 30~33 minutes. Pay attention to observation during the process, and cover with tin foil in time to prevent baking.
11.
After baking, brush the surface with melted butter. Let it cool on the net.
You can also do not brush the butter, you can choose to brush the egg liquid before baking, of course, you can also do nothing. Now people also like matte bread. Feel free to 😄
But personally, this bread has a better taste with butter on the surface.
12.
The torn internal organization, don't be too delicious, like it tight! 😄
Tips:
1. The old noodles leaven is fermented, and the state does not depend on the time, as long as it is several times larger and has a honeycomb mesh structure. You can make the starter at night and put it in the refrigerator, and make bread the next day.
2. The temperature of each oven is different. Please adjust the time and temperature flexibly according to your own oven.
3. Different flours in different environments have different water absorption, so please be flexible about the amount of liquid.
4. The yogurt can be homemade yogurt, or commercially available ordinary sour cups, or Morrisan or Anmushi, please increase or decrease as appropriate.
)
)
)
)
)
)
)
)
)
)
)
)
)
