Hand-Torn Bread

Flavor: Milky; Technique: Baking; Time-consuming: Several hours; Difficulty: Moderate.

Steps for Making Hand-Torn Bread

Prepare the ingredients for the preferment

Mix the ingredients and knead the dough, then cover it with plastic wrap and refrigerate for 17 hours

Open it up to reveal a honeycomb-like texture

Prepare the main dough, melt 10g of butter in hot water from 30g of butter

Add whole egg liquid, sugar, salt, torn pieces of the preferment, flour, and yeast to the bread bucket, and knead for 15 minutes. Then add the remaining 20g of butter and continue kneading for 20 minutes

Cover the dough with a glove and let it ferment according to the program

Ferment until it doubles in size

Take it out, deflate it, divide it into 5 equal parts, and cover it with plastic wrap for 20 minutes

Roll it into a round skin

Brush it with butter on one piece of skin

Repeat the process with another piece of skin until all are done

Divide it into 16 equal parts (first into a rice shape, then into pieces)

Roll it up

Put it in an 8-inch mold

Set the ACA oven to ferment, use a bowl of hot water under the mold, and bake for 50 minutes

Ferment until it doubles in size, brush with egg liquid, sprinkle with white sesame seeds (preheat the oven to 170 degrees Celsius)

Put it in the preheated oven, second to last, top and bottom heat at 170 degrees Celsius for 30 minutes

A truly hand-torn bread