Mix yeast, warm water, and sugar for 10 minutes
Sour cream, salt, baking soda in a container, add yeast mixture
Add 650 grams of high powder, with smooth
If the dough is too wet, add the remaining high powder little by little until the dough can be handled
The dough is smooth and it takes about 10 minutes. The newbie may take longer. I am in the expansion stage.
The dough is formed into a ball, placed in a brushed oil container, covered with a plastic wrap, and subjected to the first fermentation until the volume becomes twice as large. I am in the refrigerator, refrigerated and fermented for 24 hours.
Take out the dough and vent. Divided into two, rounded. I only use half the amount, no split
Relax for 10 to 15 minutes
Shaped according to the general toast method, each dough is put into the oily toast box
Second fermentation to 2 times larger
Fahrenheit (190 degrees Celsius) roast 30 to 35 minutes
The original party did not mention the brushing liquid, but I brushed it.