Bread is really a very wonderful process, the same ratio of different flour always bring a different feel different taste, this bread is not much to add, but we can also have such a rich flavor and soft organization, rubbing surface when the dough is like a good little obedient, smooth and delicate, is not to force too much mold, no square of the direct model comes standard with an oven pan, the result bag is not only fat tall ah .
Starter: Bread flour 105 grams, 45 grams flour, sugar 12 grams, 3 g dry yeast that is issued, water, 120 g
Main dough: 105 grams bread flour, like gold, low-gluten flour, 45 grams, sugar 48 grams, 1 tsp salt, milk powder 12 g, eggs 45 grams, water 27 grams, butter 36 grams
Surface decoration: melt the butter
Practices:
1, the starter mixing of raw materials.
2, put a warm place and then sent to the swelling down, inside honeycomb.
3, the fermented dough starter and main, in addition to mixing all the ingredients other than butter, then rub the oil law to extend gluten smooth surface.
4, put a warm place to 2 times the size of the basis of fermentation.
5, no relaxation of fermented dough, the dough will be directly divided into six equal parts rubbing strips.
6, the two-phase dough, fold the left hand fixed place to live, the right hand rub about 2 turns inward, will head into the circle.
7, all ready, put the oven on the oil coating.
8, put a warm moist place for final fermentation.
9, is ready after a good warm-up into the lower 180-degree oven about 30 minutes to bake, baked immediately brush a layer of melted butter.
Tips
1, as appropriate, adjust your oven temperature.
2, when the bread baking foil stamped after skin color, skin color in order to avoid too deep.
3, this section does not require the intermediate relaxation of bread, the dough is very obedient.
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