# Fourth Baking Contest and is Love to Eat Festival# Yogurt Toast
1.
Mix the high flour with the whole wheat flour, dissolve the yeast with water, pour it into the flour, stir with chopsticks until there is no dry flour. Place at room temperature for 1-2 hours
2.
In addition to the butter, put all the liquid and the ingredients of the main dough into the bread bucket, and knead the dough for 20 minutes. Different flours have different water absorption capacity. Do not add yogurt all at once, reserve 20 grams, and add as appropriate depending on the hardness of the dough.
3.
Knead to the expansion stage, add butter, and continue to knead for 10-20 minutes.
4.
Knead to the complete stage, can pull out a large piece of tough and elastic film.
5.
Round the dough, cover it with a wet towel, and leave it in a warm place for fermentation. I put it in the oven to open the fermentation stop.
6.
The dough is fermented to 2.5-3 times its original size. It is best to use a fixed container for the fermentation dough, so it is easy to grasp the best position for fermentation.
7.
Take out the fermented dough, vent, divide, and round, and let it stand for 15 minutes.
8.
The reverse side is facing up and rolled out. Fold it left and right, roll it out again, roll it long, roll it up from top to bottom, pinch it tightly.
9.
Put the rolled dough into the toast box, and put it in a warm place for final fermentation. The dough will rise to 8 minutes full. I put it in the oven, opened the fermentation stop, put two cups of warmer water, and changed the water once in between.
10.
Preheat the oven to 180 degrees, place the lower layer, bake for 40 minutes, and cover with tin foil after coloring.
11.
Bring olive oil on the surface from the oven, remove the mold and place it on the grid to cool down, and put the slices into a sealed box.
