280 grams of high gluten flour

Yeast 3 g

Sugar17g

5 grams of salt

Milk powder 1 1g

Water 174g

Butter17g

Toast in the oven-the classic white toast way?

Knead all the ingredients except butter together to the expansion stage (gluten is forming in the expansion stage, and it is necessary to add oil to the extreme. If you make bread at this stage, the bread is rough and inelastic, and the volume is small).

Then add butter, knead until the complete stage (the complete stage is the complete formation of gluten, at which time the dough will form a film with good ductility, and the bread made at this stage is soft and big), and then put it in a warm place for basic fermentation. After fermentation, divide into equal parts and roll to relax 15 minutes.

Roll the dough into long strips, then roll it up and put it in the toast box for final fermentation until it is twice as big.

Cover and put into the oven, preheat the oven to 180℃, and bake the lower layer for 30 minutes.