1. Prepare all the ingredients for the bread.
2. The raw materials are put into the bread bucket in the order of liquid first, powder second, sugar and salt on the upper layer, and the IMIX program is started for 20 minutes.
3. Knead the dough until it is smooth, add softened butter, and start an IMIX program, and the dough can be pulled out and thin.
4. The kneaded dough is put in a basin and covered with plastic wrap for basic fermentation. The dough is fermented to 1.5-2 times as large. Dip a hole in the flour with your fingers, without shrinking or collapse, and the fermentation is completed.
5. The fermented dough is divided into 5 equal parts, rounded, and proofed for 10 minutes.
6. Roll the proofed dough into an oval shape.
7. Roll into a long strip from top to bottom, and pinch it tightly.
8. Make all the dough into long strips in turn and place them in the mold.
9. Put it in the oven and carry out the second fermentation at 30 degrees, and the fermentation will be twice as big. Cut the fermented dough into two long strips with paper, put it on top of the dough, and sift the high-gluten flour.
10. Bake in a preheated oven at 160°C for 30 minutes, take it out immediately after it is out of the oven, and place it on a drying net to cool before eating.
Tips:Due to the weather, the yeast can be put first, and then put in other materials after melting
The baking temperature is just a reference, you need to adjust it according to the temper of your own oven
