The method of making handmade bread loaf

Homemade rustic bread is a nutritious and delicious side dish, with simple preparation.Cooking Network This article will detail the simple steps for making homemade rustic bread.

Homemade rustic bread Ingredients Introduction

Main ingredients:

Rice flour (300 grams)Milk powder (5 grams) Granulated sugar (first time) (9 grams) Butter (first time) (6 grams)Egg whites (first time) (21 grams) Golden yeast (first time) (2.5 grams) Cream (94 grams)Milk (86 grams) Golden yeast (second time) (2 grams) Granulated sugar (second time) (45 grams) Butter (second time) (15 grams) Egg whites (second time) (27 grams) Salt (4 grams)(First time) (6 grams)Egg Clear (First time) (21 grams) Jin Yan yeast (First time) (2.5 grams)Butter (94 grams) Milk (86 grams) Jin Yan yeast (Second time) (2 grams) Granulated sugar (Second time) (45 grams) Butter (Second time) (15 grams) Egg white (Second time) (27 grams) Salt (4 grams)(86 grams) Golden Swallow yeast (second addition) (2 grams) fine sugar (second addition) (45 grams) butter (second addition) (15 grams) egg whites (second addition) (27 grams) salt (4 grams)

Steps for making homemade rustic bread:

Prepare all the ingredients.

Put 300g of flour, 6g of butter, 21g of egg white and 9g of sugar in a bowl.

Warm up 84ml of milk and 96g of cream by holding them in your hand to feel the temperature.

Mix these ingredients until you have a smooth dough, about 15 minutes.

Place oven for half an hour.

Divide the dough into small pieces.

Add 45g of sugar, 4g of salt, 15g of butter and 27g of egg white to the dough.

Knead the dough.

It will be very sticky initially.

Roughly ten minutes later, the dough is no longer sticky.

Transfer the dough to a surface for further kneading.

Take a small portion and test by making a hole; continue kneading until it's smooth.

Grab one end of the dough and stretch it.

Keep stretching until the hole in the dough is smooth.

Divide the dough into two equal parts, each about 300g.

Roll out each part to form a rectangle.

Fold both sides towards the center like closing a book.

Further flatten.

Roll up and place it in a buttered loaf pan.

Place the pan with hot water on a baking tray, put the bread in an oven rack for secondary fermentation for 30-40 minutes.

Ferment until about 80% full (overfermented today).

Cover and bake at 170°C for 40 minutes.

Achieve a stringy texture when baked.

Break open the bread to see the internal structure.

Slice the bread.