Sour cream bread
I bought sour cream to make pound cake a while ago, and it's a bread made with sour cream. I've only used sour cream every time, but it's my first time using a commercial product, but there's almost no difference in taste from what I made and used. But once you buy it, it has a lot of capacity, but the expiration date is very short. When I baked pound cake, made salad, dipped it in tortilla chips, and made bread, I finally saw the floor. Anyway, the sour cream bread that was made like that was chewy and soft, so it was very delicious when I cut it thickly and ate it with toast. Moist and soft sour cream bread! Let's make it
3 serving
Within 999 minutes
초록바람N
Ingredients
  • Corn
    1ea
  • Strong flour
    300g
  • Instant Dryist
    5g
  • Salt
    5g
  • a faraway party
    25g
  • Sour cream
    120g
  • Milk
    100g
  • Water
    30~50g
Cooking Steps
STEP 1/9
I kneaded it comfortably with a baking machine. Add all the ingredients and return them to the dough course. Sour cream and milk were taken out of the refrigerator, and the water was heated. The toughness can vary depending on the environment, so adjust the amount of water and put it in. I turned the dough course about half way. After turning it completely once, the second time, I finished the dough course by turning it half way
STEP 2/9
After finishing the dough, make it into a lump and perform the first fermentation
STEP 3/9
Based on the temperature of the dough at around 27 degrees, it was done for about 60 minutes at around 28 to 30 degrees.When you look at it, it's fermented in a warm place that's about 2.5 times the volume
STEP 4/9
When the first fermentation is complete, remove the gas lightly and round into a lump, cover with a wet cloth or lid at room temperature, and perform medium fermentation for about 20 minutes.
STEP 5/9
Then push it with a push stick to make it oval, turn it upside down,
STEP 6/9
Roll it from the top and pinch it well,
Please make a cylindrical shape.
STEP 7/9
After panning in an oiled bread pan, press evenly with the back of your hand,
STEP 8/9
Second fermentation to mold height. I fermented it for about 40 to 45 minutes at 28 to 30 degrees
STEP 9/9
Preheat to 180 degrees before the second fermentation is completed, and bake until golden at 180 degrees for about 30 minutes. When the side color of the bread turns yellow, it's done!
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