The bread portion was mixed and pulled out of the film, simmered at room temperature for 30 minutes, and placed in a refrigerator for 15 to 24 hours.
Take the fermented bread out of the refrigerator and warm it up for half an hour. Divide the exhaust into four parts and let it stand for a quarter of an hour.
It is formed into an olive shape and is made into two.
Garlic butter sauce: butter softens, mix well with garlic, sprinkle with salt and sugar and spices.
After the second hair is finished, use a dicing knife to draw a hole on the surface of the bread, apply the garlic butter sauce to the cutting mouth, brush the egg liquid on the surface, and send it to the oven for 180 minutes for about 20 minutes.