Rolled bread (refrigerated fermentation method)

Rolled bread (refrigerated fermentation method)

Overview

After dinner, take a shower, then mix the ingredients and knead it into a smooth dough, cover it with plastic wrap and put it in the refrigerator until you get up in the morning, take it out to warm up, shape it and ferment it twice before baking it. Just spend a few minutes moving your hands and you can eat cotton-like bread. Bread made using the refrigerated fermentation method has become my husband’s favorite.

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Ingredients

Steps

  1. Boil the sugar and hydrate it, add yeast and vegetable oil after it warms and stir evenly (the amount of oil is about 1/3 of the amount of water you put in) add flour, don’t add too much at one time, rather add it multiple times, otherwise it will be difficult to remedy

    Rolled bread (refrigerated fermentation method) step 1

  2. Knead into a softer and smoother dough (not sticky to your hands)

    Rolled bread (refrigerated fermentation method) step 2

  3. Put it directly in the refrigerator to refrigerate overnight. When you get up in the morning, take it out and let it ferment until it has doubled in size.

    Rolled bread (refrigerated fermentation method) step 3

  4. Press and deflate, then shape, put in a bowl of hot water and continue to ferment until it doubles in size, brush with egg wash and sesame seeds, and bake at 180 degrees for 18 minutes

    Rolled bread (refrigerated fermentation method) step 4

  5. Finished product

    Rolled bread (refrigerated fermentation method) step 5

  6. Finished product

    Rolled bread (refrigerated fermentation method) step 6

  7. Finished product

    Rolled bread (refrigerated fermentation method) step 7

  8. Finished product

    Rolled bread (refrigerated fermentation method) step 8

  9. Finished product

    Rolled bread (refrigerated fermentation method) step 9