Old-fashioned bread

Mix the sourdough starter ingredients together evenly, place them in a warm spot to ferment until the dough rises and then falls back, the surface seems to have bubbles moving underneath, and when lifted, you can hear the sound of bubbles bursting, with a honeycomb structure inside.

Mix the preferment with all the ingredients of the main dough except for the butter.

After mixing until the gluten is developed, add the butter.

Stir until the expansion stage, then place in a warm place to ferment until it doubles in size.

Take out the fermented dough to release the air, and divide it into 4 small dough portions.

Take one of them and roll it into a long strip, fold the long strip in half, press the ends together with your right hand, and rotate the noodles two turns with your left hand. Insert the joint into the circle. Place the prepared dough into a container greased with butter.

Place in a warm and humid location for the final fermentation.

Preheat the oven to 180 degrees with top and bottom heat, bake for about 25-30 minutes, and brush a layer of melted butter on it immediately after taking it out of the oven.