1. Put all the medium dough materials into the bucket of the bread machine, generally putting the liquid part first and then the solid part;
2. Start the kneading program for 10 minutes, stir to form dough, take out the dough and knead it into a container, cover it with plastic wrap, and put it in the refrigerator to ferment for 17 hours to become a medium type dough;
3. The next day, the middle seed dough has been fermented to twice its size, with cellulite torn apart.
4. Tear the medium type dough into small pieces, put all the main dough materials into the bucket of the bread machine, start the kneading program for 20 minutes, and mix into dough;
5. The state of the dough must be out of the glove film.
6. Divide the dough into thirds, knead it round, and let it stand for 15 minutes in the middle;
7. Roll the dough into an oval shape;
8. Turn it over, roll it up from top to bottom, and let it rest for 15 minutes;
9. Roll out the dough again into an oval shape;
10. Turn it over, roll it up from top to bottom, and put it into the mold (Sanneng 450g);
11. Boil water in the baking pan, put the toast box in the oven for secondary fermentation;
12. Ferment until the mold is 80% full.
13. Put it in the oven, the upper and lower pipes are 180 degrees, the hot air mode, bake for 35 minutes, and after the color is satisfied, cover with tin foil. The temperature of my ACA oven is a bit high. You can adjust the temperature according to your own oven.
14. After being out of the oven, shake it for two times to easily demould, wait for the toast to cool, put it in a fresh-keeping bag, seal it at room temperature, and slice it the next day.
