The total weight is 1100 grams, one for each 1100 grams.
Stir the dry and wet materials into a dough, add the yeast and salt, stir until the dough is smooth and elastic. Add the butter and stir until the mask is opened. Ferment for about 180 minutes, no more than 40 minutes.
Fermentation is divided into 220 each.
Folding the dough in half
Roll the dough into a cylinder
Put the cylindrical dough into the toast mold
Fermented at a temperature of 30 ° C, room temperature for about 7 hours (if there is no time in the evening, put the refrigerated fermentation) fermented to the mold 8 minutes, covered with toast cover
Bake at a temperature of 220 ° C for about 35 minutes
Cut the bread into pieces and smear butter
Sprinkle with mozzarella cheese and put on an egg
Bake at a temperature of 230 ° C for about 8 minutes