老式面包

内部组织柔软,拉丝明显的老式面包。由于面团过於柔软, 整型时不利索, 非常折腾, 最终草草完事。

老式面包

Ingredients for the leaven : 210g bread flour, 90g low protein flour, 25g sugar, 6g dried yeast, 120g milk and 120g water

Ingredients for the main dough : 210g bread flour, 90g low protein flour, 95g sugar, 1 teaspoon salt, 90g eggs, 55g milk and 70g butter

Topping : melted butter

Method:

1. For the leaven : Combine all ingredients, knead for a few minutes, cover the dough with damp cloth,  leave to ferment until tripled in size and the middle part of the dough collapses.

2. Combine all ingredients and the leaven except butter, knead until the dough is soft, add butter, continue kneading until the dough feels very elastic and smooth.

3. Cover dough with a damp cloth, leave to rise until doubled in size.

4. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minute. Shape the dough. Place on a greased tin, cover with damp cloth and leave to rise until doubled in size.

5. Preheat oven to 180 deg C. Bake for about 30 minutes or until golden.

6. Brush the bread with melted butter as soon as the bread come out of the oven.