Old-fashioned bread
Overview
This old fashioned bread is from Sister Liberty. Because it requires one more fermentation, it feels complicated, so I haven’t started yet. Today is an evening class, so I have a lot of time to make this bread. In addition, the temperature is now high, which is very suitable for making bread, and you don’t have to wait too long for fermentation. After I finished making it, I found that I really like this bread. It has layers of texture, soft and chewy! Big love~
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Ingredients
Steps
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Mix all the main ingredients and stir evenly with chopsticks
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Cover with plastic wrap and ferment until a honeycomb shape appears on the surface and is about 4 times the size. The starter is ready!
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Mix the fermented starter and all the ingredients in the ingredients (except butter) and start kneading the dough
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Knead until the dough becomes chewy, add butter and continue kneading
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Knead the dough until a large amount of fascia can be pulled out, then put it into the basin again and cover it with plastic wrap to ferment
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Ferment until about 3 times in size
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Take out the dough, knead it evenly, remove the air, and divide it evenly into 6 portions
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Take a small portion and shape it into a long strip
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Then fold it in half, connect the head and press tightly
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Then hold the circle with your left hand and twist it 2 times with your right hand
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Then thread the tail into the circle
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Then put the whole head through the hole in the middle
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Make everything, put it into the baking pan, cover it with plastic wrap and ferment until it doubles in size, then put it in the preheated oven, 180 degrees, middle and lower racks, for about 25 minutes
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After baking, just brush it with a layer of melted butter while it's still hot
