Once the ingredients are ready, add all the ingredients except for the shortening and knead. When the dough is lumped together, add shortening until gluten is formed Gluten is done when you pull on the dough and stretch it like gum.. But honestly, it's hard to knead it with your hands. If you use a home kneader, you can knead it in 5 minutes, but if you want to knead it with your hands... You have to knead it with all your might to form gluten..--; If you continue to knead like this, the dough becomes smooth like a picture. Normally, you put this in a fermenter and set the humidity and temperature for the first time for about 40 minutes to an hour, but I put it in the refrigerator for 14 hours and took it out. If the yeast is over 60 degrees Celsius, it dies and cannot be fermented, but below that, it takes a long time to ferment.

Ta-da! It's three times swollen after the first fermentation.

I divided this into 250g and rolled it before molding it. It's not a big deal, but you press the gas out of the dough and roll it round. After you touch it like this, the dough gets tired and it's hard to get plastic surgery. Let stand at room temperature for a while to gently inflate again. It takes about 10 to 20 minutes.

Once you're done with the medium fermentation, you're going to shape it. Push it with a rolling pin to make an oval shape and fold it with a three-stage folding machine.

And then roll it up like you're pulling it

Lastly, put the half string on the end like a pinch.

It's complete.

Put this back into the mold

We're going into the second phase of fermentation.

I'm going to use this at low temperatures... I just left it on my veranda and fermented it.

Can you see that it's swollen? This is what it looks like in about five hours. Originally, if it swelled to 1cm below the frame, it was done, but since the two didn't swell, I covered it and left it at room temperature for another 30 minutes.

Now, let's start cooking. The temperature is 180 degrees for 15 to 20 minutes, 160 degrees for another 20 minutes, but I couldn't put the bottom plate on it and put it between the heaters, and the sides are cooked worse

This is what bread looks like, finally baked at low temperature. The oven was so small that the color didn't come out evenly, but I'm so proud. ^^

It's a caramel honey bread made with bread. ^^

This is garlic, grilled the filling, and put it on top. The way to make caramel bread is to make a cut and sprinkle honey, maple syrup, or cake syrup in between, and butter the top. To make it taste like garlic, add a little minced garlic to the butter, and if you want to moisten the bread, add plenty of syrup~~~ Caramel sauce is 1:1 with sugar and whipped cream. Boil sugar until brown, then turn off the heat and mix with heated whipped cream. And if you keep stirring it for 3 minutes, it becomes a strong caramel sauce^^ If it doesn't work, you can boil it with a little water.