step
1. Put the weighed materials into the chef's machine in the order of liquid first and powder later (except yeast butter), knead the coarse film, then add yeast, knead until the expansion stage, then add butter, and continue to knead until the complete expansion stage (that is, knead the tough film).
2. Knead the kneaded dough into a round shape, put it in a large bowl and seal it with plastic wrap, then put it in a refrigerator at 4-5 degrees for cold storage and fermentation overnight (or put it in an oven to double the fermentation mode to about 1 hour).
3. Take out the dough in the refrigerator the next day and keep it at room temperature for half an hour. It has grown to 2-3 times the size.
4. It can be kneaded and vented, because it is made of yamagata toast, so the vented dough can be called145g160g145g respectively (the specific weight is divided according to the weight of the fermented dough, and if the middle is more than the two sides,10/5g is also acceptable).
5. Roll the three doughs into an oval shape, roll them from bottom to top, cover them with plastic wrap, and relax for 15 minutes.
6. Relax the dough, turn it upside down, roll it out from the middle up and down, and roll it into an oval shape. Then roll it from bottom to top, put the rolled dough away, put the slightly heavier dough in the middle, and put it in the toast box for secondary fermentation.
7. The oven has been fermenting for 40 minutes at a fermentation temperature of about 30 degrees. After 8 minutes, you can preheat the oven and send it to the oven, which is also possible.
Baking time: preheat the oven for 200 degrees for 5 minutes? The middle and lower levels are 200 degrees for 40 minutes.