The dough and the first fermentation were done in the baking machine. I put 250ml of warm water in the baking machine --> grape seed oil --> oligosaccharide --> flax seed mix --> yeast -- and immediately returned it to the dough course. After successfully completing the first fermentation, divide the dough according to the size you want, cover it with plastic, and perform an intermediate fermentation for 15 minutes. I split one loaf into four pieces because I need to make a bread for tasting.

After the medium fermentation, fold it into the shape of the bread and place it in a bread mold. Perform secondary fermentation in a warm place for 45-50 minutes. It came up pretty well, right? Spread a little egg mixture on the dough that has risen. Bake in a preheated oven at 170 degrees for 30-35 minutes. If the color of the top of the bread comes out a little early during baking, open the oven door in the middle and cover the top of the bread with foil.

This is a cheese roll bread made separately from a loaf of bread dough. He rolled the dough widely, rolled it up, put it in an oven container, cut it into appropriate sizes, applied egg water in a warm place, and baked it together when baking bread.