Old-fashioned bread

Finished product pictures

Preparation method: Make old noodles. Using old noodles to make bread will have a softer texture and will also prolong the aging time of the bread. Just mix all the ingredients for the old noodles into a dough, cover with plastic wrap and refrigerate for 12-36 hours. In the summer, keep it in the refrigerator for fermentation. After fermentation, take it out and you can see the rich honeycomb tissue when you peel the dough. Pour all the dough ingredients (except butter) into a kneading basin, tear the old dough into small pieces and put them in, then mix and knead into a dough.

Knead the dough until a thick film can be pulled out, add butter that has been softened at room temperature in advance, and 5 grams of salt. Knead the dough into a glove-like state, then arrange the dough and cover it with plastic wrap, and let it rise until doubled in size.

After the dough has risen, dip your fingers into dry flour and poke a hole in the dough. If the dough does not shrink or collapse, it means it has risen. Then place it on the kneading mat and press to release the air. Then divide it into 9 equal portions. After each portion is reunited, cover it with plastic wrap and let it rest for 15 minutes. After it has rested, take one portion and reunite it.