Crispy and Soft Hand-Torn Bread

Flavor: Milky; Cooking Method: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Crispy and Soft Hand-Torn Bread

A group photo of the ingredients

Dissolve the yeast in warm water and add it to the flour

Knead the dough until smooth, then add the butter and continue kneading…

Knead until the dough can be stretched into a transparent membrane. I knead the dough by hand, and it took about an hour in a slightly cool room. Please refer to it~

After kneading, let the dough ferment in a slightly warm place

Ferment until it doubles in size, and when you poke a hole in it, it doesn’t shrink back~

Then it’s time to fold the dough. Put the dough in the refrigerator for half an hour to freeze, then take it out and pound the butter into slices

Take out the dough from the refrigerator, roll it out, and place the butter in the middle of the dough

Wrap it tightly, and if there are air bubbles, poke them with a toothpick (there are actually quite a few air bubbles)

First fold, four folds

After four folds

Roll it out, then fold it three times, roll it out again; if you want the middle to relax, you can let it sit for half an hour, then roll it out into a rectangle

Cut into strips

You can already see the delicate layers~

Place the dough in a mold for final fermentation for half an hour. I used a cake mold

Put it in the oven, bake at 180 degrees Celsius for 15 minutes with both top and bottom heat~ You will hear the sizzling sound of the butter melting and baking the dough, it sounds so good~

Ta-da~ It’s done~ The milky aroma is so rich!