2. Then take out the dough and knead it by hand for 50- 100 times, during which the dough can be kneaded until it comes out of the film.
3. Generally, according to the formula, you can open the lid of the bread machine and observe the degree of dryness and wetness of the dough when kneading. If the dough is found to be too dry or wet after kneading for the first time, you can add water (milk) or powder in a proper proportion until the dough is suitable.
The dough can be fermented for the first time in the bread barrel. Cover the bucket with plastic wrap and then cover the toaster. 5. After the first fermentation, the dough relaxes on the chopping board 15 -30 minutes.
6. After the dough is relaxed, roll it on the chopping board once and relax for 10 minute.
7. Roll the dough into the bread barrel for the second time, ferment it for the second time, cover it with plastic wrap, and then cover it with the bread machine.
8. The second fermentation takes about 1 hour, and the fermentation reaches 70%-80% of the bread barrel. Press the baking button of the bread machine alone (my bread machine bakes alone 1 hour, and the color and weight cannot be selected).
9. If you can choose flour, of course, you should choose flour with better moisture retention.
10. The recipe of bread made by bread machine is the same as that of bread made by oven. Choose a recipe with as many eggs as possible. Eggs are good for bread to be soft and bulky.