1. Put all the ingredients into the bucket of the cook machine in the order of liquid first and powder.
2. Start the cook machine and knead the dough to the extended stage to the state of the glove film.
3. Put the kneaded dough into a clean basin and ferment to 2-2.5 times its size.
4. The fermented dough is ventilated and divided into 3 equal parts. After being rounded, cover with plastic wrap and relax for 20 minutes.
5. Roll the loose dough into an oval shape and roll it up from top to bottom.
6. Cover with plastic wrap and continue to relax for 20 minutes.
7. After the second roll and shape, put it in a toast box for the second fermentation (I use the fermentation function that comes with the oven, and put a bowl of hot water in the oven to keep the humidity during fermentation).
8. When the fermentation is about eighth full, cover the lid and preheat the oven to 160 degrees.
9. Put the fermented toast in the oven at 150 degrees for 45 minutes. After the toast is baked, take it out and place it on the wire rack to cool.
10. Midsummer toast.
11. slice.
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