The taste of my childhood - old-fashioned bread
Overview
I remember that when I was a child, bread was always pushed by a tricycle. There were boxes and bags of transparent packaging. The packaging bags were very thin transparent food bags. When eating bread, you could tear it apart and eat it piece by piece. It was well organized and didn’t flatten when pinched like today’s bread. The taste of the past is always worth remembering.
Tags
Ingredients
Steps
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Mix the starter ingredients and ferment until it triples in size and sinks in the middle. Use your hands to make holes, about 2 hours.
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Add the ingredients except butter to the main dough and knead until it reaches the expansion stage, then add butter until it is complete, and make a basic fermentation until it doubles in size.
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Knead the risen dough to create bubbles.
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Divide it into four equal parts. Instead of rolling and loosening it, directly take one part and roll it into a long strip, fold it in half and twist it up.
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Then put the two ends together and make a buckle shape. Grease a baking sheet with butter, place the shaped bread dough, and let it rise until doubled in size. Preheat the oven to 180 degrees, heat the middle layer up and down for 30 minutes, and brush with butter while it's still hot.
