Middle Raw Dough (Fermented Dough):155g High Gluten Flour

45g Low Gluten Flour

3 Yeast

170g Yogurt

Primary Dough:

155g High Gluten Flour

45g Low Gluten Flour

1g Yeast

60g Sugar

1 egg

60g milk

4g salt

30g milk powder

1 egg

40g butter

Old-fashioned bread recipe

Because there wasn't enough time to do this, all the appetizer ingredients were already made the first night. Mix all the ingredients of the leavening agent and let it rise, refrigerated at room temperature for about an hour. (The yogurt I used was a bit sweet and there was no sugar in the starter.)

Come home from work the next day, pull out the fermented bread, and start the next step.

Tear the fermented seed dough into small pieces, add the rest of the ingredients for the main dough (except the butter), and knead until the film can be pulled out without breaking. Add butter and continue kneading.

Place the dough in a plastic wrap container and start the basic fermentation,

just send it to double the size of the dough.

Take out the dough, divide it into 9 equal parts (it depends on the size of your mold), roll it out, cover it with plastic wrap and let it rest for about 15 minutes.

When finished, press out the air bubbles with the side of a pole.

Fold it into a long strip.

Roll it into a bar.

Fold the strip in half and pinch at the ends.

Roll up the dough and tuck the joints into the folded round holes, placing them evenly in the mold.

Place the molds in turn and begin the second round. It's best placed in an airtight container in a bowl of hot water with enough humidity. The temperature in the container is between 35 and 38 degrees. Just double it up.

After preheating the oven at 170 degrees, place the baked bread in the oven and start baking for 35 minutes. Cover with tinfoil after 10 minutes of coloring.

Brush a layer of melted butter from the oven, unmold and place on a cooling rack to cool. The tin was uncovered and a little charred (the smell of bread in the house at the moment).