Old Fashioned Bread Making Illustrations
Old Fashioned Bread Making Illustrations (9 Pictures)
The surface of the bread looks as if there are bubbles underneath it, and you can hear them bursting when you pick it up lightly, and the inner part of the dough is in the shape of a honeycomb.
2, the leavening ingredients and the main dough in addition to the butter together, knead until the gluten extension, add the butter kneaded to the extended stage, and then put in a warm place to rise until about 2 times the size.
3. Remove the fermented dough from the oven, divide it into 55g pieces, roll them out and let them rest for 15 minutes.
4: After the dough has been rested, roll it out again, put it into a mold, and put it in a warm and humid place for the final fermentation.
5. When the final fermentation is finished, spread the egg wash on the surface, and put the dough into the preheated oven at 180℃, in the middle layer, upper and lower heat, for about 20 minutes.
6. Remove from the oven and transfer to a baking sheet to cool immediately.
1. Melt 6g of yeast with 240 [1] g of lukewarm water, pour in 300g of gluten flour and 24g of sugar, and mix well
2. Place the dough in a warm, humid place for the first fermentation. This dough is particularly moist, so it's best to knead it in a machine
Old Fashioned Bread
Old Fashioned Bread (5 pics)
3. Allow the dough to puff up and then fall back down again, giving it a honeycomb shape on the inside
4. Add 90g of egg, 54g of water, sugar, salt, powdered milk, and 300g of gluten powder to the dough and continue to knead it. Start the kneading program with the bread machine for 20 minutes to knead a smooth dough. At the end of the first kneading program, add the butter and start the kneading program again, until the dough has developed a ribbed texture. Place the dough in a warm, moist place again for the second fermentation
5. The dough should be about twice its original size. The inside of the dough should have a honeycomb shape
6. Press the dough evenly, squeeze out the air, and divide it into 9 equal portions
7. Take a small piece of the dough and roll it into a 1-meter-long strip. At this point, the dough should have gone through the second fermentation, so it is very easy to knead
8. Fold the rolled strip in half, secure the connected side with your hand, and use your right hand to knead the two strips in a single direction to make them firm
9. Lift up the firm dough, and it will be rolled out automatically to form a shape like the one shown above
10. Put the two ends of the dough into the connected joints to form a shape, and then roll it out to form a shape. There should be 5 shapes in the dough. You can also make your own shapes
11. Brush the bottom of the baking sheet with butter and put the bread into the baking sheet, leaving a gap in the middle of each one
12. Put the baking sheet into the oven and put a bowl of hot water at 80 degrees Celsius in the bottom of the oven, and let it ferment again for the third time
13. Let it ferment until it is twice as big as it was before. Take out the baking tray and preheat the oven at 180 degrees Celsius
14. Bake the bread in the oven for 30 minutes and brush the tops of the bread with butter while it is still warm.
Practice 2 Edit
Ingredients
Leavened Bread
High Gluten Flour 110g, Low Flour 50g, Yeast 3g, Water 125g
Main Dough
High Flour 110g, Low Flour 50g, Caster Sugar 50g, Salt 3g, Powdered Milk 15g, Egg 45g, Water 30g, Butter 35g
2. Combine the fermented dough with the ingredients in the main dough and knead using the oil method until a large, smooth ball of dough can be pulled out.
3. Place the dough in a warm place (covered with plastic wrap at 30 degrees) and let it rise until it is 2.5 times its original size, then poke a hole in the dough with your finger dipped in flour.
4. Tap the surface of the dough to release the gas, divide it into two equal parts, roll it into a long strip of about one meter, and then fold it in the middle.
5. Hold the folded area with one hand and press the other end with the palm of your hand and roll it inward two to three times. As shown in the picture, then tuck the right hand side into the left hand side of the fold.
6. Put it into the mold.
7. Use a baking tray to catch a hot water on the bottom layer, then the top layer of the baking sheet, and then put the mold on the baking sheet on it, close the door of the oven, if the water has gone cold in the middle of the water, change the hot water, until the dough is fermented to double the size.
8. Preheat the oven to 180 degrees Celsius, middle or lower middle tube bake for 20 to 25 minutes or so, immediately after removing from the oven, brush with a layer of melted butter, and then take off the mold, put on a wire rack to cool and serve.