500 grams of bread flour, 6 grams of yeast, honey 120 grams, 3 eggs (soil), milk 195 grams, and 60 grams of butter (water-containing butter is used here).

working methods

1, and dough: all materials except butter are made into smooth dough. There is confidence here, knead the noodles into a ball, and nothing can be put down. Keep rubbing and rubbing.

2. Add butter to continue. Another test. Rub, rub. After the dough is agglomerated, it is beaten to the expansion stage. At this time, the dough is spread out by hand, and a film appears, but it is easy to break. Then it was hit to the completion stage of film formation. This process is hard and takes about an hour.

3. Cover the dough with plastic wrap and put it in a warm place for the first fermentation. This process takes about 3-4 hours (summer)

4, the dough is 2-3 times larger, the fingers are stained with dry powder, and the dough does not shrink when inserted into the center of the dough, and the dough is ready.

5. Knead the dough and exhaust, then divide it into 6 small portions, knead it round, and relax for 15 minutes.

6. Roll the small dose into an oval shape with a dough stick and roll the dough from one end to the other. (The method is the same in groups of three) and discharged into the toast mold.

7. Put the mold in the oven for secondary fermentation. When the dough is 9 minutes full again, open the oven and start baking. This process takes about 1 hour (summer).

8, oven technical parameters: baking temperature 140 degrees, time 30 minutes, lower layer, upper and lower firepower. (No preheating. Everything taught online should be warmed up for a few minutes. I don't think it is necessary to improve it without authorization.

9. The above formula is the amount of two toasts. If you only make one toast, it will be halved.

Homemade bread is really delicious without additives. It's just hard work It is much easier to match a dough mixer.

Hope to adopt. Thank you.