The bread that was previously made by the direct method is always as hard as a stone. When the bread made by the soup method is tried, it is soft enough to have the feeling of tears, and finally you can eat the soft bread you made.
First mix the soup material evenly, heat it with a small fire, stir it with a manual eggbeater until it becomes a paste, then pour it into the crisper and cover it with a lid to drain the water. Cool it to room temperature and put it in the refrigerator for 17-24 hours.
Take out the soup and mix it with the main dough until the surface is smooth, then add the butter and salt to continue the mash. The bread machine is simmered twice (about 60 minutes), and the dough is covered and the plastic wrap is applied for the first fermentation. It is 2.5 times larger (about 60 minutes).
After the first fermentation, take out the powder and then simmer the dough for 10-15 minutes, and simmer until the dough is fine and no pores.
After venting, the powder is divided into 6 equal portions, rounded, covered with plastic wrap and relaxed for 15 minutes, and then shaped to form a second fermentation to 2 times larger (about 30 minutes).
Apply a layer of egg to the bread and place it in the middle of the oven for 180-20 minutes. The baking time must be 18-20 minutes. It can't be lengthened. Because of the long baking time, the bread will lose water, the bread will harden immediately, and the fermentation and baking time will be controlled just fine. Affect the taste.