Old-fashioned bread

Overview

This is my first time making old-fashioned bread, and it tastes really good. If you like it, give it a try, you won't be disappointed.

Mix all ingredients for starter.
Ferment at room temperature until it expands and then falls back, forming a honeycomb shape inside.
Add the ingredients used for the main dough, except butter, to the starter ingredients and mix.
Put the mixed ingredients into the bread barrel. After 15 minutes of the first kneading process, the dough is smooth. Add softened butter. After 20 minutes of the second kneading process, knead the dough until it is fully expanded. Ferment at room temperature until the dough doubles in size,
Take out the dough and knead until completely deflated.
Divide the dough into 9 equal portions. Sprinkle an appropriate amount of dry powder to prevent sticking.
Roll the dough into strips one by one, and then roll them into long strips.
Connect the two ends of the dough, hold the folded place with your left hand, and rub it inward twice with your right hand.
Tuck the connecting parts into the circle and pinch tightly.
Make all the dough in sequence, place it on a baking sheet lined with oil paper, and let it rise for a second time at room temperature.
At the end of the fermentation, put it into the middle rack of the oven preheated to 180 degrees and bake for about 25 minutes.
When the surface of the bread is golden brown, immediately brush it with melted butter.
Turn over and brush again.
The drawing effect after breaking apart.