How to make old-fashioned bread

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  1.Weigh all the medium-sized dough together, including high-gluten flour, yeast, white sugar, and water.Mix into dough.

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  2. The dough is very moist.You can use chopsticks to stir it into dough, or you can knead it into dough by hand., cover with plastic wrap and refrigerate for more than 12 hours.

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  3.The fermented medium seeds are three or four times the original size, with many large ones on the surface If there are empty bubbles, peel them off with your hands and chopsticks, and the inside will form a honeycomb shape.The medium-sized starter is ready to rise.

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  4.Put all the main dough ingredients (except butter) into the bread machine bucket, (middle Seed the dough, tear it into small pieces with your hands and put them into the main dough ingredients) start the kneading process for half an hour.

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  5.Add butter after half an hour and continue to start the kneading process for half an hour.

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  6.The kneaded dough can form a thin film when spread by hand,

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  7. Ferment directly in the bread machine until it is 2.5 times larger.

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  8. After the dough has risen, start the kneading program for a few minutes to deflate the dough.

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  9. Then divide the dough into nine equal parts, cover with plastic wrap and let rest for 15 minutes.

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  10.Take a piece of dough and roll it into a long strip, with your left hand going down and your right hand going up.

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  11. It will automatically rotate when you pick it up, just like making twists.

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  12.Plate the noodles into a plate with the seam facing down.

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  13. A loaf of bread is formed, (bread shaping is my weakness, every time I do it The shape is not pretty, so just make do with it)

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  14.Neatly arranged in In a baking pan (my baking pan is 28x28)
  ferment.The dough is placed at a temperature of 38 degrees and a humidity of 85% for final fermentation.I put it in the oven and put a bowl of boiling water to increase the humidity.The dough should be twice as big as when it was just made.

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  15.The dough should be twice as big as when it was just made.Take out the baking sheet and preheat the oven to 160 degrees.Brush a layer of butter on the risen dough.(Butter should be softened in advance)

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  16.Put it into the oven and bake at 160 degrees for 25 minutes.When baking for 20 minutes, take it out and brush it with butter again.Return to the oven and bake for another 5 minutes.(After the surface is colored, if the time has not expired, cover the surface with tin foil to prevent the color from being too dark)

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  17.The finished product is colored and comes out of the oven.Finally, a layer of honey is brushed on the surface and allowed to be absorbed.

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  18. The finished product is posed for a photo.