No harm

How to make old-fashioned bread

1. Combine the raw materials for the starter according to water, high-gluten flour, low-gluten flour, fine sugar, yeast Place them sequentially into the bread bucket of the bread machine

2. Start the dough program. My bread machine has a dough program of 90 minutes, including 20 minutes of kneading and 70 minutes of fermentation.

3. This is the size of the dough waiting to ferment after 20 minutes of kneading

4. The machine fermentation ended after 70 minutes. The volume of the dough has more than doubled after fermentation. The fermentation is just right and the fermentation of the starter is completed.

5. Place the ingredients for the main dough, except butter, directly on top of the starter dough in the bread barrel

6. Restart the dough program and knead for 15 minutes. , the dough is smooth, press the stop button to stop

7. Add butter, and then re-select the dough program. The machine will automatically knead the dough for 20 minutes and then start secondary fermentation

8. This is fermentation The size of the dough before

9. The machine fermentation is completed after 70 minutes. The volume of the dough has more than doubled after fermentation. Dip your fingers in flour and lightly press the surface of the dough. The finger marks will not recover immediately, nor will they. The air leaks and collapses, the fermentation is just right, it is completed

10. Take out the dough, deflate it and roll it into a round shape

11. Divide it into six equal parts

12. Divide the small dough Shape into long strips

13. After folding, press the joints at both ends with your right hand

14. Rotate the noodles two times with your left hand (I seem to have rotated too much)

15. First put the right end on top of the left one, leaving a two-finger-long remainder, then wrap the left end up and stuff it into the hollow in the middle

16. Stuff the remaining remainder Put it under the dough (I didn't do it well, I will get better with more practice in the future)

17. Put it into the baking pan, I use a non-stick baking pan, no need to brush with oil (baking pan size: The bottom is 21*25 cm, the top is 23*28 cm and the height is 5 cm)

18. Put it in the oven and select the fermentation program for three fermentations (put a bowl of boiling water on the lower floor of the oven, the fermentation will be faster)

19. When the fermentation reaches about 2 times, the fermentation is over (I took 1 hour). Brush the surface with egg wash (10 grams of whole egg liquid mixed with water in a ratio of 1:1, the consistency is just right)

20. Preheat the oven to 180°C, lower the layer, turn the heat up and down, and bake for about 30 minutes