Medium dough (fermented dough): high-gluten flour 155 yuan.

Low gluten powder 45g

3 yeast

Yogurt 170

Main dough:

155g high-gluten flour

Low gluten powder 45g

1 g yeast

60 grams of sugar

60 grams of milk

4 grams of salt

30 grams of milk powder

1 egg

40 grams of butter

Old-fashioned bread making

Because of the lack of time, all the appetizer ingredients were prepared the night before. Mix all the ingredients of the starter evenly, then ferment and refrigerate at room temperature for about one hour. The yogurt I used is a little sweet, and there is no sugar in the screwdriver. )

Go home after work the next day, take out the fermented bread and start the next step.

Tear the fermented seed dough into small pieces, add other ingredients of the main dough (except butter), and knead until the film can be pulled out without breaking. Add butter and continue to knead.

Putting into a container with fresh-keeping film to start basic fermentation,

Just send twice the size of dough.

Take out the dough, exhaust it, divide it into 9 equal parts (this depends on the size of your mold), rub it round, cover it with plastic wrap, and let it stand for about 15 minutes.

When finished, press out bubbles with the rod face.

Fold it into a long strip.

Rub into strips.

Fold the strap in half and pinch it at both ends.

Roll up the dough, plug the joint into the folded round hole and put it into the mold evenly.

Put them into the molds in turn and start the second round. It is best to put it in a sealed container and a bowl of hot water with enough humidity. The temperature in the container is between 35 and 38 degrees. Just zoom in twice.

After the oven is preheated to 170 degrees, put the baked bread in the oven and start baking for 35 minutes. Cover with tin foil after coloring 10 minutes.

Brush a layer of melted butter from the oven, demould it, and cool it on the cooling rack. The tin foil is uncovered and a little burnt (the smell of bread in the house at the moment).