Seed surface:

High gluten flour12500g

6500 grams of water

Yeast 250g

Main surface:

High gluten flour12500g

6500 grams of water

4500 grams of sugar

3000 grams of egg liquid

2500 grams of butter

250g salt

Exercise:

1, modulating seed surface:

Flour+instant dry yeast, stir well.

Add water and stir until the dough has no dry powder particles and does not stick to hands.

Put it in a container, seal it, sober up for 2 hours, or put it in the refrigerator for overnight use.

2, making the main dough:

Stir the prepared seed powder, the remaining water in the formula, egg liquid and white sugar into paste.

Add the remaining high-gluten flour and stir until the gluten swells to about 60% (at this time, the dough is shiny and difficult to break by hand).

Add butter and salt, stir slowly first, then stir quickly until the gluten swells. (If you pull up the small dough by hand, you can hold up a uniform film with your fingers, and the lines will be smooth and toothless when the film is broken. )

3, segmentation, the dough is divided into the required size, and then rounded. Cover the middle with plastic wrap and wake for about 30 minutes.

4. flatten the dough, exhaust and shape. Arrange dishes.

5. The final wake-up temperature is 38 degrees Celsius and the humidity is 85%. If the temperature is too high, the growth and reproduction speed of lactic acid bacteria in dough is faster than that of yeast, so it will lead to too sour bread. If the temperature and humidity are too low, the bread will wake up slowly and the productivity will be low. If the humidity is too high, the internal tissues of bread will wake unevenly, which may lead to blistering of the epidermis. )

6. Brush the egg liquid or embellish other ingredients (it is best to sift the whole piece after beating the egg liquid evenly, so that the brushed bread has a more delicate luster) 7. Baking, cooling and packaging.