It is a naturally fermented species that is fermented by mixing strong flour and water in a 1:1 ratio and adding a small amount of yeast. I made it the day before and used it the next day. You have to ferment it for at least 12 hours You see the bubbles.

Place all ingredients except butter in a kneader.

I'd like some polish dough, please.

When the dough is in one batch, add butter and knead until smooth. When you stretch the dough a little bit, it stretches transparently like gum, and the dough is complete.

Divide the dough into three equal parts and circle it, then let it ferment for about 15 minutes. I skipped the first fermentation because it's rice flour, but if it's flour, please ferment it for 50 to 1 hour.

Roll the dough into an oval shape with a rolling pin, sprinkling flour.

After folding the third verse, roll it up.

Finish the ends well. If you wrap it up roughly, it'll explode.

Spread butter on the bread mold beforehand If you put butter on it, the color will be even and the taste will improve. Press into a bread mold and ferment until the 2nd bread mold rises by 1 to 1.5cm.

It's been fermented so beautifully. I think it's fermented better because I added the polish. Bake in a preheated oven at 180 degrees for 25 to 30 minutes. (Adjust time and temperature to oven specifications) Spread egg water or butter over freshly baked bread.