Ingredients for Sourdough Bread:
– High-gluten flour (Part A): 200g
– Yeast (Part A): 3g
– Water (Part A): 110ml
– Milk powder (Part A): 5g
– Yeast (Part B): 1.5g
– High-gluten flour (Part B): 100g
– Water (Part B): 25ml
– Milk powder (Part B): 5g
– Sugar (Part B): 20g
– Butter (Part B): 20g
– Salt (Part B): 1g
Instructions for making Sourdough Bread:
1. Dissolve the yeast from Part A in lukewarm water that is not too hot.
2. Mix all the ingredients from Part A and knead into a dough.
3. Place the dough in a plastic bag, expel air, and roll it into a flat pancake shape, then seal the bag and refrigerate for 18 hours.
4. Tear the sourdough into pieces and mix with all Part B ingredients except for the butter. Use a bread machine to knead the dough for half an hour, then take it out and perform various slaps until a glove-like film forms.
5. Allow the dough to rise to double its size (I used a Changdi oven to ferment for one hour).
6. Expel air from the dough, divide it into six rounds, wrap with your preferred fillings, and arrange on a tray.
7. Continue to ferment for 20 minutes.
8. Brush the dough with egg wash.
9. Bake at 150°C for 20 minutes.
10. The bread should have a good pull-apart texture.
Cooking Tips for Sourdough Bread:
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