Old Dough Bread

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

Detailed Steps for Making Old Dough Bread

Mix the starter ingredients until well combined.

Cover with plastic wrap and let it ferment at room temperature for at least 2 hours until the surface forms honeycomb-like holes. (Or refrigerate for low-temperature fermentation for more than ten hours until the next day.)

Mix the well-fermented starter with all main dough ingredients except butter.

Select the proofing setting and knead the dough.

After 20 minutes, add the butter and continue kneading the dough.

Let it ferment for the first time until it doubles in size, then gently press the dough to release air bubbles.

The well-fermented dough does not need to rest, divide it into equal portions directly.

Flatten the dough and roll it into an oval shape, fold the sides slightly inward from top to bottom, roll it up, twist it, then shape the dough.

Place the shaped dough in a baking pan for final proofing.

Let it proof until it doubles in size, about 35 minutes.

Bake in a preheated oven at 180 degrees Celsius for about 30 minutes on the lower rack, then brush with melted butter immediately after taking it out of the oven.