Ingredients

  • Leavener: high-gluten flour 200g
  • Low gluten flour 100g
  • Water 240g
  • Yeast 6g
  • Sugar 25g
  • Main dough: high-gluten flour 210g
  • Low gluten flour 90g
  • Sugar 95g
  • Salt 8g
  • Milk powder 25g
  • Water 55g
  • Eggs 2
  • Butter 70g

Steps

Old-fashioned bread

1. Make the starter first: just knead all the ingredients evenly

Old-fashioned bread

2. Cover with plastic wrap and ferment until there is a honeycomb shape inside. About half an hour or so!

Old-fashioned bread

3. (Except butter) Main dough ingredients + starter, knead to expansion stage

Old-fashioned bread

4. Add softened butter and continue kneading until the film can be pulled out completely.

Old-fashioned bread

5. Cover with plastic wrap and let stand for half an hour

Old-fashioned bread

6. Divide the dough evenly into 12 pieces, deflate, roll into balls, and rest for 5 minutes.

Old-fashioned bread

7. Take a piece of dough and roll it out

Old-fashioned bread

8. Roll it up horizontally, pinch it tightly, and rub it long.

Old-fashioned bread

9. Fold it in half, hold both ends with one hand, and roll it up with the other hand. Insert the tail into the hole on the other end.

Old-fashioned bread

10. Place it on the plate and let it ferment until it is 1.5 times the size. Preheat the oven to 180 degrees

Old-fashioned bread

11. Bake at 170 degrees with upper and lower heat on the middle layer for about 30 minutes. After coloring, cover it with tin foil!

Old-fashioned bread

12. After taking it out of the oven, brush it with a layer of melted butter, take off the film, let it cool and you are ready to eat!

Old-fashioned bread

13. The organization is very detailedTired

Old-fashioned bread

14. Super soft

Old-fashioned bread

15. Super delicious