1. Put flour, yeast, and water into the bread machine, start the kneading program, and knead it into a smooth dough in 10 minutes
2. Put on the lid of the bread machine and let it rest for 30 minutes
3. Add salt and sugar and knead until expanded, add butter and dried cranberries and knead well
4. Put the whole circle into the basin, cover with plastic wrap and send it to 2-2.5 times the size (I sent it at room temperature 26 degrees for 60 minutes)
5. Exhaust the dough, fold in three, cover with plastic wrap and let stand for 15 minutes
6. Pour a little flour into the fermentation basket, turn it evenly, discard the excess flour, knead the dough, put it into the fermentation basket, put it in the oven, set 38 degrees, 60 minutes for twice (put a bowl of hot water to maintain humidity)
7. Ukoeo steam oven starts up and down to bake, put in the baking stone, 230 degrees for 45 minutes
8. Pour out the bread and cut the "X" with the blade
9. Set the oven to steam at a high temperature, 230 degrees for 15 minutes
10. Lower the temperature to 210 degrees and bake for another 10-15 minutes (pay attention to the coloring, a little bit darker accidentally)
11. Let cool for one hour after baking, slice and eat
12. Baked out the burnt brown that I like very much
13. Finished picture
