The dough is pulled out of the glove film and fermented to twice the size. Toast must have a glove film and the taste will be good. The fermented dough is taken out and vented.
After exhausting, it is divided into three parts and rounded.
Apply a small amount of oil to the rolling pin (not sticky) and grow oval. Loosely rolled up, cover the plastic wrap for 10-15 minutes, then vent again, round, and grow oval.
Roll up and put into the toast mold
Put a bowl of boiling water in the oven and put it into the toast mold without covering it. Fermented to cover after 9 minutes.
After preheating the oven for 180 minutes, the mold was placed in the lower layer of the oven, baked for 40 minutes, and taken out. Cool down.
The amount of water can be reserved for 10 grams, and the water absorption of different brands of flour is different. The dough is sticky and has a high water content. Hand rubs are not recommended. You can use a bread machine or a chef's machine.