Cooking Steps

1. 

   Step1:16 - mix 1-5 materials together without dry powder, then cover the plastic film and ferment it to three times of the size. It collapses too much; this is the ferment head for seed production. (some people can refrigerate the bread overnight until they have time to make it the next day if they can't spare a few hours at a time. It's suitable for office workers.)

2. 

   Step2:712 - after the seed is ready, first put the 7-11 materials into the bread barrel. Then put the yeast head in to mix the dough until it is smooth. 1315- I used after oil salt method; pour the oil salt into the smooth dough to further mix the flour. Knead until the glove film can stop. Don't knead too much to break the tendon. 1617 - divide the dough into equal amount of dough and let it rest for 15 minutes. Preheat the oven 180 degrees at the same time.

3. 

   Step3:18 - shape the dough with good relaxation (at will). Then put it into the fermentation oven for secondary fermentation to 1.5 times or 2 times the size. Put it into the oven 180 degrees up and down for 40 minutes.

4. 

   Step4:19 time. It's out. I still want to nag. The temperature is just for reference. It depends on the size and tightness of the oven. So you need to know your own oven.

5. 

   Step5:What's the effect of 20 wire drawing? Good things are not afraid of amplification.

6. 

   Step6:I keep it like this. After slicing, it's easy to age and air dry. In order not to affect the taste, I cut it and put it on the plate. Then I use a large fresh-keeping bag to cover the plate. When I don't eat it, I fold down the opening and press the bottom of the plate. It's not a good way. Ha ha