Soft and silky old-fashioned bread

Soft and silky old-fashioned bread

Overview

I like Love and Freedom’s old-fashioned bread very much, not only because it looks delicious, but the prepared bread is fragrant, soft and silky. It's as crispy as chicken when it's broken apart, a big thumbs up. What I like most is the amount of ingredients in her recipe. Because I don’t make bread often, I have to buy ingredients every time I make it, and I don’t want any leftovers to go to waste. In addition to the materials commonly used at home, the materials that need to be specially purchased for making bread are very appropriate, for example, the total amount of flour is 600 grams (I can buy a small bag of 1Kg high-gluten flour, combined with 200 grams of household medium-gluten flour, which can be made twice), 90 grams of eggs (two medium-sized eggs), and 24 grams of milk powder (1 small bag). Very practical. I made some adjustments based on my flour and oven. I have made it a few times and it was very successful. I need to write it down for the record. Starter: 300g Boda high-gluten flour, 24g fine sugar, 6g Angel instant dry yeast, 240g water. Main dough: 200g Boda high-gluten flour, 100g Boda wheat core powder, 96g fine sugar, 25g milk powder, 1.5 tsp salt, 90g eggs, 72g butter. Mold: 25cm bottom side, 28cm top side cake roll pan.

Tags

Ingredients

Steps

  1. Place the starter ingredients: 300 grams of high-gluten flour, 24 grams of fine sugar, 6 grams of instant dry yeast, and 240 grams of water in the bread machine barrel in the order of first wetting and then drying. Select the automatic kneading button, and mix into a paste without dry dough. Wait until the dough swells and then falls back, and the inside becomes honeycomb-shaped.

    Soft and silky old-fashioned bread step 1

  2. Place the main dough ingredients: 200 grams of high-gluten flour, 100 grams of medium-gluten flour, 96 grams of fine sugar, 25 grams of milk powder, 1.5 tsp of salt, 90 grams of eggs, and 72 grams of butter into the bread machine.

    Soft and silky old-fashioned bread step 2

  3. After kneading the dough until it is smooth, add butter (the remaining bit will be used at the end) and knead until it reaches the expansion stage. When the film breaks, a small hole with a smooth edge will appear.

    Soft and silky old-fashioned bread step 3

  4. Cover with plastic wrap and wait for fermentation.

    Soft and silky old-fashioned bread step 4

  5. When it has fermented to about 2 times in size, you can dip your fingers into the flour and insert it into the dough until the holes do not shrink or collapse.

    Soft and silky old-fashioned bread step 5

  6. Take out the fermented dough and deflate it, then divide it into 6 pieces.

    Soft and silky old-fashioned bread step 6

  7. Immediately roll the dough into a long shape.

    Soft and silky old-fashioned bread step 7

  8. Fold the strip of dough in half, connect the two ends, and knead into a twist.

    Soft and silky old-fashioned bread step 8

  9. Tuck the connecting parts into the circle to form a ball. Place in a greased baking pan and rise until 1.5 times in size.

    Soft and silky old-fashioned bread step 9

  10. At the end of the fermentation, put it into the oven preheated to 180°C, lower the rack, and heat up and down for about 35 minutes.

    Soft and silky old-fashioned bread step 10

  11. After taking it out of the oven, brush the surface with butter and immediately transfer to a baking rack to cool.

    Soft and silky old-fashioned bread step 11