5000 yuan worth of bread formula -- old style bread(jia zhi yuan de mian bao pei fang lao shi mian bao )

5000 yuan worth of bread formula -- old style bread

Introduction:

"Since you made the old-fashioned bread freely, the trend of old-fashioned bread has been on the gourmet website one after another. Thank you very much for your sharing. You have published this recipe worth 5000 yuan, which has been searched for for four years, so that everyone has a good addiction to old-fashioned bread. Bread making is a very magical process. The same flour can make different tastes with different tastes. This bread is not very much added, but it can be suck with such a strong fragrance and soft tissue. When kneading, the dough is obedient like a good baby. It is fine and smooth. It means the mold is too weak. I don't have the square type mold directly used in the Changdi standard baking tray. As a result, my bag only grows fat but not tall

Production steps:

Step 1: mix the raw materials of fermentation head evenly. Yeast head: 105g Jinxiang bread flour, 45g low gluten flour, 12g fine granulated sugar, 3G instant dry yeast and 120g water.

Step 2: let the hair warm to expand and then fall back, the interior is honeycomb.

Step 3: mix the fermented head with all the ingredients except butter in the main dough and knead them together until the gluten expands and the surface is smooth.

Step 4: ferment in a warm place until twice as large.

Step 5: the fermented dough doesn't need to relax, and it is directly divided into 6 equal parts, and then the dough is rubbed into strips.

Step 6: connect the two ends of the dough, fix the folding place with the left hand, rub the right hand inward for about 2 circles, and insert the head into the circle.

Step 7: after all done, put it on the oiled baking tray.

Step 8: put it in a warm and moist place for final fermentation.

Put the preheated butter in the oven for about 180 minutes, and then bake it for about 9 minutes.

Materials required:

Golden Elephant bread flour: 105g (main dough)

Low gluten flour: 45g (yeast head)

Sugar: 48g (main dough)

Instant dry yeast: 3 G (yeast head)

Water: 120g (yeast head)

Butter: 36g (main dough)

Salt: 1 tsp (main dough)

Milk powder: 12g (main dough)

Egg: 45g (main dough)

Melted butter: moderate amount (surface decoration)

Note: 1, oven temperature, please adjust as appropriate. 2. When baking, cover the surface of the bread with tinfoil after coloring, so as to avoid too deep color of the surface. 3. This bread doesn't need to relax in the middle. The dough is very obedient.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Jia Zhi Yuan De Mian Bao Pei Fang Lao Shi Mian Bao