The first fermentation of the dough over the head, that is, after fermentation with a finger to beat down the dough, the dough like a vent to sink, such a dough is the dough. At that time, I wanted to throw it in the garbage can, but I didn't use it. This kind of dough can be left as old flour. The simplest way is to follow the original formula, add twice the amount, and then knead the dough again for fermentation. This time, you should take a good look at the time, otherwise, you will have more and more old noodles. Ha! If you only use old flour to ferment, the speed will be very high However, we can speed up the fermentation by adding old flour to the conventional fermentation method (i.e. using yeast), and make the pasta with fine texture and mellow taste, which is better than that of ordinary fermentation products. The old flour is a good natural additive in it.
1. Tear the dough into small pieces and add all the ingredients except butter. Knead into a smooth dough and add butter until a large film can be pulled out. (the dough is very wet. Handle with care)
2. Put the kneaded dough into the fresh-keeping bag, tie up the mouth, and put it in a warm place to 2.5 times the size.
3. Take out the dough, exhaust, divide into three equal parts, and let go for 15 minutes.
4. Exhaust the loose dough again, roll it into a tongue shape, and roll it into a cylinder from top to bottom.
5. After the three dough operations are finished, they are placed in the toast mold, covered with a wet towel, and then placed in a warm place to ferment until 7% full.
6. Preheat the oven at 180 degrees. Put the last layer into the baking net and bake it for 40 minutes. Cover the tin foil on the surface of the oven about 10 minutes. The toast should be demoulded and put on the net for cooling.
The appearance of bread with old noodles is not surprising, but when you tear it open and look at the tissue inside, you will find that, ha ha, you have picked up treasure. The organization inside is very delicate, more delicate than other bread tissues, and there is no deposition problem at the bottom. The taste of bread tastes better than ordinary toast.