Handmade floret bread

Overview

Today's bread is a true handmade bread. The dough mixer lost its temper on a hot day and stopped working. I had to knead the dough by hand. It was really hard work. It looks like I'm really going to get a bread machine, and I hope I can get one.

Tags

• baking
• children
• bread
• breakfast
• butter
• egg
• high powder
• milk powder
• watermelon seeds
• white sugar
• yeast powder
• milk
• salt

Ingredients

Steps

1. 1 Weigh all the ingredients.

   

2. 2 Mix all the ingredients from the main ingredient menu. (Don’t put the butter yet)

   

3. 3 Knead into a uniform dough with your hands and let it rest for 20 minutes.

   

4. 4 Add the softened butter and continue kneading with your hands. Kneaded for 40 minutes. So hard.

   

5. 5 Knead out the fascia. Although it is not as good as the dough mixer, I really tried my best.

   

6. 6 Ferment until doubled in size.

   

7. 7 Deflate the dough. Then divide the dough into 2 pieces each of 70, 60, 40 and 20 grams, and rest for 10 minutes.

   

8. 8 Take a small piece of dough, roll it into a round piece, and use a knife to gently divide it into 6 pieces.

   

9. 9 Make the first cut, then cut along the mark without cutting.

   

10. 10 Then fold it in the opposite direction to form a hexagon.

    

11. 11 Place on baking sheet for second fermentation.

    

12. 12 Brush the fermented bread dough with a layer of egg wash and sprinkle with a layer of watermelon seeds.

    

13. 13 Preheat the oven to 180°, with upper and lower heat on the middle rack. It takes about 12 minutes.

    

14. 14 Purely handmade floret bread, especially delicious.