How to make old-fashioned bread

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  1. Mix all the ingredients for starter A, stir evenly with chopsticks until there is no dry powder, seal it and ferment it at room temperature for 3 hours (I fermented it for five hours at 20 degrees), and open the inside of the dough to form a honeycomb shape.

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  2.Tear the starter into small pieces, add all the ingredients except butter to the main dough, and knead until smooth of dough, add butter and knead until it expands.

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  3. Ferment at room temperature until 2.5 times in size, divide into 4 portions and roll into balls, cover with plastic wrap and let rise Leave for 15 minutes

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  4.Take a piece and roll it into a long strip, then fold it in half and twist it into a twist shape, and pinch the tail

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  5.Pick up the dough, cross it, tie it and tuck one end into the intersection.

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  6. After shaping everything, put it into the baking pan, put it into the oven, and put a bowl of hot water in the oven.Ferment until doubled in size.

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  7. Bake in the middle layer of the oven at 180 degrees for about 25 minutes.Remember to cover with tin foil after coloring in the middle.Take it out immediately after baking and brush the surface with melted butter.