Prepare the dough first, knead the dough into dough, cover it with plastic wrap, and ferment it to three times its original size. Open the dense honeycomb structure in the dough and smell a faint bouquet. Fermentation is complete!

Tear the fermented medium-sized dough into small pieces, put them into the mixing barrel of the chef's machine, add ingredients, and then start the chef's machine to knead the dough.

Take out the kneaded dough, gently fold it into dough with smooth surface, cover it with plastic wrap and let it stand for 30 minutes to fully stretch the gluten. If the temperature is too high at that time, move the dough into the refrigerator to wake it up and divide it into three equal parts.

Roll out each small dough separately, cover the rounded dough with plastic wrap, and wake it for 10 minutes. Proofread the dough and roll it into an oval shape. Don't be too rough when you roll, be gentle. Turn the rolled dough upside down, roll it up from top to bottom, cover it with plastic wrap and wake it for ten minutes. Then roll the dough into strips, turn it over and roll it up from top to bottom. Put the rolled dough into the toast box. Don't move repeatedly. Move the bread embryo into a warm and humid environment for fermentation. If the oven has fermentation function, choose 38 degrees for fermentation, and put a bowl of hot water in the oven to increase the humidity.

When the toast box is eight minutes full, cover the toast box, continue to ferment for 15 minutes, then send it to the preheated oven and bake at 170 degrees for 40 minutes. The toast at this temperature and time is golden in color, which is particularly beautiful. Will bake delicious brushed bread!