Materials for making old-fashioned bread:

Leavened ingredients: 160g high gluten flour, 40g low gluten flour, 170g milk, 15g white sugar, 4g yeast. Main dough ingredients: 160g high gluten flour, 40g low gluten flour, 60g white sugar, 15g milk powder, 3g salt, 54g whole egg, 45g butter. Step by step:

1, put all the leavening ingredients into a bowl, toss with a spatula until there is no dry powder, cover with plastic wrap and put into a warm place to ferment for 3 hours.

2. You can see the dense honeycomb tissue inside the fermented head.

3. Knead the fermented dough with all the ingredients in the main dough except the salt and butter, and knead the dough for 8-10 minutes.

4, until the kneading membrane, be sure to knead a little more, this step requires stamina and physical strength.

5, kneaded dough covered with plastic wrap, about 26 degrees for the rise, the fermentation temperature should not exceed 28 degrees, fermentation for 50-60 minutes, with a fingertip and then poke a hole in the dough, do not shrink back to prove that the hair is good.

6. Take out the dough and divide it into 6 equal portions, then knead the dough and cover with plastic wrap for 10 minutes.

7: Take a portion of the dough and roll it into a long strip, fold it in half and twist it two or three times to make a twist.

8, and then tuck the joints into the folded holes to make the shape of the bread, the rest of the dough is also done so, and then put the good bread embryo into the baking dish for the second time to rise, the temperature should not exceed 38 degrees.

9, fermentation for about 50 minutes, with a finger to press the bread can quickly spring back to prove that the dough is good.

10, preheat the oven on upper and lower heat 160 degrees for 10 minutes after the bread into the lower middle layer, bake for about half an hour, pay attention to observe the color situation, according to the situation, cover the tinfoil. Out of the oven after the surface brush with a layer of butter can be.