1.Knead2 can be set between 8~ 10 minutes. Don't stir for too long. When the dough is just stirred, it will feel a little wet and sticky near the stirring bar. Stir for about 6~7 minutes and it will dry. If the stirring time is too long, it will not only become wet and sticky again, but also reduce the volume.

2. If it is handmade, the dough is kneaded to the gluten expansion stage. The kneaded dough is fermented for 30 minutes, then it is divided into blocks, kneaded round, relaxed 10~ 15 minutes and then shaped.

3. The fermentation time of seed dough is absolutely related to temperature. Ice water can be used in summer. The optimum fermentation environment temperature is 26c(24~28 C is suitable). If the temperature is high, please shorten the time or adjust the amount of water or yeast. The less water, the slower the fermentation speed.

This formula is for family use.

Because of different brands, the water absorption of flour is different, please adjust it yourself.

The following is the time setting of my toaster. Please refer to the time setting closest to your toaster.

Select the remaining color scales, stir and knead the dough 1st fermentation, turn over the dough, continue fermentation and molding, and finally ferment and bake.

Individual 5-0 3 minutes 10 minutes 20 minutes 10 seconds 8 minutes 15 seconds 50 minutes 45 minutes.