Exclusive Old-Fashioned Pull-Apart Bread

Finished product image.

Finished product image.

Method: First, make the sponge dough: Add room temperature water to a container, then add dry yeast and sugar and stir until dissolved. Add bread flour, and mix until it forms lumps. Knead the dough, and let it ferment at room temperature until the dough volume expands to about 1.5 times. Then refrigerate for cold fermentation, which can take 16-24 hours. Fermenting at room temperature first fully activates the yeast, and cold fermentation makes the bread-making schedule more flexible. To make the main dough: In a mixing bowl, add bread flour and all-purpose flour, milk powder, sugar, and salt, and mix slightly with a whisk. Add the sponge dough, cut it into small pieces with a scraper, and add one egg.

The dough has about 80% gluten strength, and you can add butter and salt. It should be able to form a delicate windowpane.

Let the dough rest for 15 minutes, divide it into equal portions, and let it rest for a while.

Take the dough and roll it into a long piece, thinning the bottom.

Roll up from one side, finish all of it, and let it rest for 15 minutes.

Take a piece of noodle and roll it long.

Fold one side in half and pinch the opening, then weave through it twice from the inside.

Seal the joint tightly.

Let it rise until doubled in size, then brush with a layer of beaten egg.

Preheat the oven, bake with upper and lower heat at 190°C for 20 minutes. The temperature is for reference only.

Take it out to cool, then tear it open to reveal a delicate, fluffy, stringy texture.

Finished product image.

Finished product image.

Finished product image.

Keep it sealed; it won't harden even after three days.