French Soft Bread
1.
Add salt, sugar and water
2.
Pour the high flour into the bread machine and knead for 3 minutes
3.
Add yeast and continue to knead a program for 20 minutes to enter the fermentation
4.
It can be covered with plastic wrap and kept in the refrigerator overnight, or it can be slowly fermented to twice the size at room temperature. Dip your fingers in flour and poke them without retracting
5.
After the fermentation is complete, take out the exhaust gas. The serving size can make a relatively large bread, I divide it into 2 servings for convenience
6.
Fold in one third of the rectangle and fold the other part. Fold in half again
7.
The seam is closed into an olive shape, and the other is rolled into a round shape. Enter the second fermentation
8.
After the second fermentation is completed, spray a little water mist. Shake and sprinkle with a little flour, and use a knife to cut the lines you like
9.
Preheat the oven at 220 degrees for 18 minutes in advance, and put a slate in it.
10.
After preheating is complete, put the fermented bread dough on top [I’m too lazy to move it, put it directly on it with oil paper] Set the oven to 220 degrees, and bake for 25 minutes on the upper and lower fires [Please adjust according to the performance of your own oven] Add some hot water to the baking tray
11.
It's time to take it out and let it cool
12.
Delicious and healthy Ou Bao complete
13.
Spread some jam and it's delicious
14.
delicious
Tips:
Healthy bread, just bake it without a slate
