The bread I made is based on the original recipe of the bread goddess
Yesterday the weather was bad, and I took Erbao at home for a day, watching cartoons and playing with toys. The summer weather is hot, especially suitable for making fermented food. There is nothing special at home, except to accompany Erbao, I took the time to bake a plate of bread, and the boss went to a drawing class in the evening, too late for dinner, there was something to cushion my stomach.The color of the cookies baked in Changdi’s air oven the day before yesterday was very uniform, so I wanted to try what it would look like to bake bread with it, and it didn’t disappoint me. The coloring was very uniform and the whole bread was very shiny. I took a few photos and posted them to the circle of friends, which attracted a lot of likes. I also asked for a lot of recipes. I quickly sorted them out and shared them today.Everyone who knows me knows that I like to make oil-free or low-oil bread, but today this bread is called old-fashioned bread, which contains butter. The recipe comes from the goddess of bread “love and freedom”. It is said that this recipe was worth 4000 yuan at the time. The goddess was lucky enough to get it, and she shared it unselfishly.In the circle of baking enthusiasts, this bread is very popular. It is soft and silky, has a good taste, and is not very troublesome to make. It is deeply loved by everyone. I adjusted it slightly according to the ingredients at home, and I will also attach the original recipe at the end of the article. You can refer to it.[Old-fashioned bread][Raw materials-starter]: 210g high-gluten flour, 90g medium-gluten flour, 24g soft white sugar, 6g high-sugar-tolerant yeast powder, 240g water;[Raw materials-main dough]: 260g high-gluten flour, 65g all-purpose flour, 76g soft white sugar, 3g salt, 90g egg liquid, 55g water, 72g butter;[Raw material-surface decoration]: 15g of egg liquid;[Tools]: Changdi CRWF42NE air oven;
How to make dome bread
Step1
Put all the ingredients in [Raw Material-Yeast] in a small pot;
Put all the ingredients in [Raw Material-Yeast] in a small pot;
Step2
Use chopsticks to stir the ingredients in the small bowl and mix evenly without touching the dough with your hands, which is very sticky;
Use chopsticks to stir the ingredients
Step3
Cover the small basin with plastic wrap and leave it in a warm place to ferment. You can see the bulging bubbles with a honeycomb shape inside. Now it is hot, and fermentation can be done at normal room temperature, about 90 minutes;
Cover the small basin with plastic wrap
Step4
There are many holes in the internal organization, like a honeycomb;
There are many holes in the internal organization, like a honeycomb;
Step5
Put the fermented starter into the bread machine, and then put the ingredients except butter in the [raw material-main dough] into the bread machine together. First start a kneading program to mix the new raw materials and the starter together;
Put the fermented starter into the bread machine,
Step6
Take out the dough and put it on the kneading mat, put butter on it, and knead the dough by hand to fuse the butter and the dough;
Take out the dough and put it on the kneading mat,
Step7
Because the amount of flour is relatively large, my bread machine cannot knead so many flours, but it is also very tiring to knead such a large amount of flour by hand. My method is to divide the dough mixed with butter into two pieces, one piece in the bread machine and one piece I knead it by hand. After kneading to the state where the film can be pulled out during the expansion stage, put both doughs into the bread machine. Continue to knead for 3 minutes to let the dough fuse, and then it can be left to stand for fermentation;
Because the amount of flour is relatively large
Step8
Because the amount of dough is relatively large, the fermented dough has topped, and the cover of the bread machine is lifted up. Next time I will make this and make this bread, I will find a larger container to spread the dough;
Because the amount of dough is relatively large,
Step9
Put the fermented dough on the kneading mat to exhaust, divide it into six small doughs of equal size, knead the dough and cover it with plastic wrap and let it stand for 10 minutes
Put the fermented dough on the kneading mat to exhaust,
Step10
The dough after standing still has gained some weight;
The dough after standing still has gained some weight;
Step11
Take a dough and roll it into a strip, about 1 meter long, and fold it in half;
Take a dough and roll it into a strip, about 1 meter long, and fold it in half;
Step12
Twist the strips of dough together into a long strip;
Twist the strips of dough together into a long strip;
Step13
Put it up again, with the mouth facing down; the bread on the original recipe is very beautiful, and I am really handicapped. I can’t make such a beautiful shape, so I can only make it together;
Put it up again, with the mouth facing down;
Step14
Make six raw bread embryos in sequence, place them in a larger and deeper baking pan, and then put them in the oven to ferment to double their size. The internal size of my baking pan is 332*232*47mm, which is just right for this amount of old-fashioned bread;
Make six raw bread embryos in sequence,
Step15
The fermented dough is white and fat, very beautiful;
The fermented dough is white and fat, very beautiful;
Step16
Brush a layer of egg liquid on the surface of the bread. The original recipe is to bake directly after fermentation, and then brush butter after baking. My personal habit is to brush a layer of egg liquid before baking, so that the color is very bright after baking and no need to brush other materials;
Brush a layer of egg liquid on the surface of the bread.
Step17
The upper and lower tubes of the Changdi air oven are heated, preheated at 165 degrees, the baking pan is placed on the grid, the middle and lower layers, and bake for 35 minutes. Pay attention to the color of the bread. If the color is too heavy, you need to cover the tin foil in the middle.
The upper and lower tubes of the Changdi air oven are heated,
Step18
The fragrant bread is baked, and see if the color is uniform. Whether the color is uniform is a key indicator for detecting an oven. It means that the ingredients in different positions in the oven are heated evenly, so there is such a beautiful color of the bread. From this point of view, Changdi’s CRWF42NE air oven is very satisfying;
The fragrant bread is baked
Step19
The baked bread is very hot. You need to take the bread out and put it on the air to dissipate heat. Take care to prevent scalding when taking the baking tray.
The baked bread is very hot.
Step20
The warm bread is the most delicious. While it’s not hot, I quickly break it down and taste it. My second girl woke up and saw the big bread. She couldn’t wait to taste it. As soon as I saw that I broke the bread, I hurriedly tried it. Come and say “Sister wants to eat bread”! She actually ate half of such a large bread!
The warm bread is the most delicious.
Step21
The bread I made is based on the original recipe of the bread goddess “Love and Freedom”, but some ingredients are not available at my home, so I adjusted it according to the ingredients at home. The following is the original recipe of the old-fashioned “Love and Freedom” bread:Starter: 210 grams of golden bread flour, 90 grams of low-gluten flour, 24 grams of fine sugar, 6 grams of instant dry yeast, 240 grams of water;Main dough: 210 grams of golden bread flour, 90 grams of low-gluten flour, 96 grams of caster sugar, 1+1/2 teaspoon of salt, 24 grams of milk powder, 90 grams of eggs, 54 grams of water, 72 grams of butter;Surface decoration: melted butter;
The bread I made is based on the original recipe of the bread goddess
Step22
It is said that this bread recipe used to cost four thousand yuan to get it, and it is really worth recommending. Owning a good oven and collecting a good bread recipe is a great match! If you like this soft brushed old-fashioned bread, hurry up and prepare the ingredients and start making it!
It is said that this bread recipe used to cost four thousand
Dome Bread
Equipment
- oven
- bread machine
Ingredients
- 210 g Starter-high-gluten flour
- 90 g Starter-all-purpose flour
- 24 g Starter-soft white sugar
- 6 g Starter-high sugar tolerant yeast powder
- 24 g Yeast-Clean Water
Accessories
- 260 g Main dough-high-gluten flour
- 65 g Main dough-all-purpose flour
- 76 g Main dough-soft white sugar
- 55 g Main dough-clear water
- 90 g Main dough-egg liquid
- 3 g Main dough-salt
- 72 g Main dough-butter
- 15 g Surface decoration-egg liquid
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