1. Put all the ingredients in the medium type dough into the bread bucket and knead the dough for 15 minutes.
2. This is kneaded dough.
3. Round it up, put it in a container, refrigerate and ferment. I made the dough in the afternoon and used it the next morning.
4. This is the finished dough, which has been fermented in refrigeration for about 20 hours.
5. After the dough has been vented, cut into small pieces with kitchen scissors and put them in the bread bucket.
6. Add all the ingredients of the main dough.
7. The bread machine knead the dough for 20 minutes, this is the kneaded dough.
8. Round up.
9. Ferment in a warm place to 1.5-2 times larger.
10. Exhaust, divide equally into 6 parts, round, cover with plastic wrap and relax for 15 minutes.
11. Take the loose dough and roll it into an oval shape.
12. Turn it over, place it horizontally, and fold the upper and lower long sides toward the middle.
13. Then fold it in half.
14. Pinch your mouth tightly.
15. Close your mouth down.
16. Arrange into the baking tray.
17. Put it in a warm and humid place for final fermentation. This is the raw embryo of the bread.
18. Surface sieve powder.
19. Make a cut, set the middle layer of the preheated 180-degree oven, up and down, and bake for about 20 minutes.
20. I felt that the bread embryo was too compact during baking, so I bake it in two batches. The four with darker colors were baked in the first pot, and some were over-baked. The lighter two are baked in the second pot. To prevent over-fermentation, I put the remaining two in the refrigerator when I bake the first pot
21. Because it is a medium type dough, it has good moisture retention, and the texture of over-baked is not rough, and the inside is soft and delicate.
22. It's as delicious without butter. .
