1. Put all the ingredients into the bread machine, select the dough mixing program, add softened butter after about 20 minutes, and knead the dough again for about 20 minutes until the film comes out. That's it. If you don't have a bread machine at home, stir the dough into a dough, knead it vigorously, and knead it to the expansion stage where the film can be pulled out.
2. Basically fermented to twice the size (28 degrees, about 1 hour) forgot to take photos
3. The fermented dough is vented (kneaded), divided into 9 portions, and rounded. Ferment for 15 minutes in the middle.
4. This one has two shapes, a twist and a braid, but they all have to do the same thing, which is to lengthen the dough first. Twisted bread needs to be rolled very long. The specific steps are shown in the figure, taken from the gentleman's blog
5. Twist ps, this is good for the second fermentation,
6. Double-strand braided bread first divides the dough into two equal parts, and then rolls them into long strips with pointed ends.
7. As shown in the picture ps, I made it directly with two dough strips, which is a bit thick
8. After the shaping is completed, put it in a baking tray, and finally ferment to 2 times the size under an environment of 38 degrees and 85% humidity. Brush the surface with egg liquid, and then put it into the preheated oven to bake.
9. 200 degrees, about 15 minutes
10. Do well
11. Do well
Tips:Not well done, please advise π³π³
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