Old style bread

1. Mix the raw materials of the fermentation head together and let it ferment in a warm place until the dough expands and then falls back. On the surface, there seem to be bubbles surging below, and when lifted, the sound of bubbles bursting can be heard. The interior is honeycomb shaped.

2. Mix the fermenting head with all the ingredients outside the butter in the main dough.

3. Stir until the gluten expands, then add butter.

4. Stir until the expansion stage, let it ferment in a warm place until it doubles in size.

5. Take out the fermented dough and exhaust it, then divide it into 4 small pieces.

6. Take one of them and rub it into a long strip. Fold the long strip in half and hold the joint at both ends with your right hand. Rotate the noodles twice with your left hand. Insert the joint into the circle. Put the prepared breadcrumbs into a container coated with butter.

7. Place in a warm and moist place for final fermentation.

Preheat the oven to 180 degrees Celsius, over high and low heat, bake for about 25-30 minutes, and immediately brush a layer of melted butter after it is out of the oven.