1. Put water, crushed fresh yeast and sugar into the kitchen machine
2. Put the flour first, then the natural yeast, so that the natural yeast should not be in direct contact with the water as much as possible. After stirring at low speed, add salt. Stir at low speed evenly, then turn to high speed and stir for about 5 minutes until the dough is smooth
3. Add crushed room temperature butter, mix well at low speed, then turn to medium and low speed and mix for about 3 minutes
4. Put the dough in a greased container. Put on the linen cloth and leave to ferment for 30 minutes. Perform a three-fold fold without taking it out and place it on a workbench sprinkled with hand powder. Because the container is oiled, you can easily fold the dough in the container with wet hands. Put on the linen cloth and ferment for another 30 minutes
5. The dough volume after fermentation has obviously increased and it is very full.
6. Place the dough on a workbench sprinkled with hand powder, divide it into 15 pieces, each about 80 grams, and fold them in three. Let stand for 15 minutes
7. The dough is rounded separately. From the first to the last
8. Start with the first dough again. With the mouth facing upwards, press the side of your palm in the middle of the dough
9. Push the dough in with the thumb of the left hand along the pressed mark, the index finger will lift the dough underneath, and the right hand will pinch the dough on the upper and lower sides tightly.
10. Rugby type
11. The dough is fermented on linen cloth. Close up. Lightly dust the surface with flour and top with linen cloth. Prove for 45 minutes
12. At the end of 45 minutes, preheat the oven to the highest temperature. Move the bread to the baking tray with the opening facing downwards. Use the blade to cut the bag at a 45-degree angle like cutting the face. While waiting for the oven to preheat, the cut opening will naturally open up; the surface of the bread will be sprayed with water until it becomes wet. Spray water in the oven. (With steam) roast for 15 minutes, then (turn off the steam function) roast until the surface is golden, about 3-5 minutes
