This old-fashioned bread is a favorite of baking enthusiasts.There are many recipes on the Internet, almost all of them from the recipes of love and freedom.I really envy her for doing her hobby so well, so well.Although the recipe for this bread is easy to find, I still want to record it.A small part of the original recipe was made from low-fat flour, and the flour I used had a protein content of 12.2, which wasn't very high, so I used all the high-fat flour, not the low-fat flour.Milk powder is used for baking milk powder, and the specific difference between it and ordinary milk powder is not very clear, it feels like it should be more suitable for baking than ordinary milk powder, haha, it's a bit of nonsense.

WHAT YOU NEED

Ingredients

The amount of yeast
In moderation
High starch flour 300 grams
24 grams of fine sugar
6 grams of yeast
35°C warm water 240 grams

How TO MADE Old fashioned bread

Steps 1 to 4

1. I put all the ingredients in the dough together, and I use the warm water dough first, and then I add the flour and sugar.

2. This is a good fermentation, it's good to get up and fall down.

3. Add everything in the ingredients except the butter to the dough and start kneading the dough.

4. It doesn't take long, about ten minutes or so, use your hands to knead the dough, the dough has already appeared, add the butter and continue to knead.

Steps 5 to 8

5. I didn't take any pictures because I was alone in the house.

6. Feel the words.

7. After applying the butter, rub it for about forty minutes and it will surely come out.

8. You can ferment it.

Steps 9 to 12

9. Today is the second time I've done it, and this is the effect of the first time I did it.

10. Good dough.

11. The dough is well fermented.

12. The effect of the dough is actually more beautiful.

Steps 13 to 16

13. It's a little late to take a picture alone.

14. After the fermented dough is exhausted, it is evenly divided into nine parts.

15. Directly called the long bar.

16. I'm starting to worry about the texture of the bread, but I'm relieved.

17. It is said that this is also a method of orthography.

18. Hold the left side, rub the two together.

19. The tail is inserted from the left side and pressed against the bottom.

20. Once formed, a small bowl of hot water is placed at the bottom of the oven and placed in the oven for a second fermentation.

21. About forty-five minutes, depending on room temperature and fermentation.

22. At the end of the second fermentation, remove the pan and the water bowl.

23. Preheat the oven at 170°C for 5 minutes.

24. The bread surface is brushed with egg yolk.

25. (The original recipe was to brush a layer of butter while cooking the eggs without brushing them.)

26. Oven middle layer, 170°C for 20 minutes.

27. Big bread.

28. The tear is beautiful!

29. This is the last time I cooked with butter.

30.

Handy cooking tips

　　The oven is 34 liters, the pan is 36 cm long and 31 cm wide.You can calculate the amount of flour you use based on the size of your own toaster.