1. Water ten yeast stir
2. Except for other raw materials, butter and nuts. Put the bread machine and dough
3. After the dough, add butter and knead to form a transparent fascia, add nuts and knead into a ball, and ferment
4. Fermentation temperature is 35-38 degrees, 50 minutes. Twice the original volume
5. Divide into equal parts, knead the dough to exhaust and round, cover with insurance film and proof for 20 minutes
6. After 20 minutes, sprinkle dry flour on the rattan basket, pat the dough flat around the sides and collect it in the middle. Turn the dough round and put it in the fermentation basket with the bottom side up. Press it flat, 35-38 degrees, humidity 70%, and ferment.
7. Make upside down on the baking tray and make a knife about 0.5cm deep
8. Temperature: 180 degrees for 20 minutes (time and temperature are for reference only, depending on your own oven)
Tips:1. Before the second fermentation, spray some water on the surface to preserve the humidity. Pay attention to keeping the humidity during fermentation. You can put a bowl of water in the oven.
2. The auxiliary materials can be added or not, as you like.
