Old-Fashioned Bread (Peanut Oil Version)

Let's start by making the old dough starter: 250g of high-gluten flour, 2.5g of high-sugar-tolerant yeast or (7.5g of fresh yeast), 25g of sugar, 188g of milk. Mix the above ingredients evenly.

Cover with plastic wrap and let rise at room temperature for 30-40 minutes, or refrigerate for 3 hours or overnight.

Main dough: 250g high-gluten flour, 50g white sugar, 4g high-sugar-tolerant yeast or 12g fresh yeast, 5g salt, 38g milk, 125g eggs.

Add all the previous old starter dough together and put it into the stand mixer.

First mix evenly at low speed, beating until a rough film forms (70% gluten development).

Gradually add the peanut oil in 3 to 5 portions.

Continue to punch out the glove membrane.

Gather into a ball, place into a fermentation box, and ferment for one hour (at about 28 degrees).

After the time is up, take out the dough, press to release the air, and divide it into 12 equal parts.

Separate and reunite, cover with plastic wrap, and let rest for 20 minutes.

After the time is up, take out a piece of dough and roll it into a long tongue shape.

Flip it over and thin out the bottom.

Roll it up.

Roll into long strips (40cm).

Roll into a shape 40cm long, with one side long and one side short, and pass it through two loops.

Pinch both ends tightly.

Just one unbaked loaf of bread is fine.

Complete them one by one, place them on a baking tray, put them into an oven that is not turned on, place a basin of hot water underneath to help with fermentation, ferment until doubled in size, at a temperature of 36 degrees Celsius and humidity of 85%, for about an hour.

Brush the fermented bread dough with egg wash.

Place it in the preheated oven.

Middle layer, 165 degrees, bake for 20 minutes.

Once baked, immediately brush with cooked peanut oil after taking it out of the oven.

Fluffy and soft, super delicious.

Send a finished product picture.