Old fashioned bread(lao shi mian bao )

Old fashioned bread

Introduction:

"This old-fashioned bread has long wanted to follow suit. It needs to be fermented three times from the starter to the finished product. Because it takes too long, it has been delayed until now. What a bread to wait for! The recipe comes from freedom. It's a bread recipe that's not easy. Don't miss it. It's definitely worth a try

Production steps:

Step 1: mix the raw materials in the fermenting head, put them in a warm place until they swell and then fall back. The inside is honeycomb. Knead the starter with all the ingredients except butter in the main dough until the gluten expands and the surface is smooth.

Step 2: add butter and knead to the expansion stage. Let it warm to about twice the size. I'm a combination of bread machine and hand kneading.

Step 3: take out the dough, divide it into 7 parts (take out 1 part and make 2 small ones), immediately rub the dough into strips, and then rub it long.

Step 4: connect the two ends of the dough, fix the fold with the left hand, and rub the right hand inward for about 2 circles.

Step 5: insert the connected parts into the circle

Step 6: line to the oiled baking pan, place in a warm and moist place for final fermentation

Step 7: when the fermentation is finished, put it into the oven preheated at 180 ℃ for 30 minutes.

Step 8: brush the butter immediately

Materials required:

High gluten flour: 210g

Low gluten flour: 90g

Yeast: 6 g

Water: 240g

Fine granulated sugar: 24g

Milk powder: 24g

Salt: 1.5 TSP

Whole egg: 90g

Butter: 72g

Melted butter: small amount

Note: I used a 21 * 21 square cake mold for this amount, and two smaller ones.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Lao Shi Mian Bao