1. Put the ingredients in the starter into the bucket of the bread machine and mix well.
2. After being fermented to swell, it will fall back and the inside is honeycomb. It takes about an hour and a half.
3. Put the fermented starter and all the ingredients in the main dough except butter into the bread machine and knead the dough together
4. Add the softened butter cut into small pieces
5. Continue to knead until the butter is completely integrated into the dough. After pressing pause, you can use scissors to cut a few times on the bread, which can help to quickly get the film.
6. Continue to knead until the dough is smooth and elastic, and the kneaded dough will ferment 2.5 times its size in the barrel. Dip a little flour with your fingers and poke a hole in the dough. If the hole does not retract, the dough is well fermented.
7. Take out the dough, pat the surface of the dough gently, expel the air, and divide it into 2 equal parts.
8. Roll each portion into a strip of about one meter, and then fold it in half from the middle.
9. Hold the half-folded place with one hand, hold the other end with the palm of one hand and rub inward a few times.
10. Put the shaped dough in a mold and put it in the oven for a second fermentation, and the dough will rise to twice its size.
11. Preheat the oven to 170 degrees for 20 to 25 minutes for the middle and lower layers. After the oven is out, immediately brush a layer of melted butter, remove the mold, and place it on the grid to cool before serving.
Tips:1. Adding low flour is to make the bread softer on the basis of toughness and chewiness. High-gluten flour can also be used entirely.
2. The starter is very sticky, just mix it evenly with chopsticks.
3. Color the bread and cover it with tin foil to avoid scorching.
