Old-Fashioned Bread Exclusive

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Method: Make the old dough first, as using old dough makes the bread softer and also prolongs its aging time. Mix all the ingredients for the old dough into a dough, cover with plastic wrap, and refrigerate for 12-36 hours. In summer, ferment in the fridge; when fermentation is complete, take it out and you will see a rich honeycomb structure when you tear the dough apart. For the main dough, pour all ingredients (except butter) into a mixing bowl, tear the old dough into small pieces and add it in, then mix and knead into a dough.

Knead the dough until it can stretch into a rough membrane, then add butter that has been softened to room temperature and 5 grams of salt. Knead the dough until it reaches the windowpane stage, then shape the dough, cover it with plastic wrap, and let it proof until it doubles in size.

After the dough has risen, dip your fingers in dry flour and poke a hole in the dough. If the dough does not shrink back or collapse, it is properly fermented. Then place it on a kneading mat, press to release the air, and divide it into 9 equal portions. After rounding each portion, cover with plastic wrap and let rest for 15 minutes. After resting, take one portion and shape it into a round ball.

Do everything well, and let it proof a second time until it doubles in size.

Brush a layer of egg wash on the surface.

Preheat the oven, bake at 180°C with top and bottom heat for 25 minutes.

Once cooked, take it out, shake it lightly a few times, and brush a layer of oil while it's hot.

After it cools, it can be pulled apart into strands.

Finished product image

Finished product image

Finished product image