1. Knead the dough to the complete stage with the post-oil method, and then pull out the glove film.
2. After the dough is reunited, put it in a large bowl, cover with plastic wrap, put it in the Dongling oven, and ferment at 30°C.
3. After about 60 minutes, the dough has fermented to twice its size. Dip a hole in the flour with your fingers. If it does not shrink or collapse, the fermentation is complete.
4. The fermented dough is pressed and exhausted, and then divided into 4 doughs. After rounding them, cover them with plastic wrap and relax for 15 minutes.
5. Flatten the loose dough and roll out a rectangular dough sheet with a rolling pin.
6. Roll up from top to bottom, close the mouth and remember to pinch tightly.
7. The four doughs are processed in this way, the first roll is completed, and the plastic wrap is covered and allowed to relax for 15 minutes.
8. Then roll out the dough.
9. Roll up from top to bottom, and all four doughs are processed in this way.
10. Put two sets into the mold.
11. Put the mold in the oven for fermentation, at 35°C, until it is 8 minutes full, and the dough will rebound when pressed lightly. It takes about 1 hour.
12. Cover the fermented dough with a toast cover, and send it to the preheated oven, the lower layer, the upper and lower heat 170 ℃, bake for 30 minutes.
13. The baked toast is immediately removed from the mold and placed on the grill to cool. Let it cool completely before slicing and eating.
Tips:1. The amount of water in the dough should be adjusted according to the water absorption of the flour.
2. The baking time and temperature need to be adjusted according to the temper of your own oven.
3. Bread can be stored at room temperature for about 3 days, remember not to put it in the refrigerator. If you want to store it longer, put it directly in the freezer.
