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1
Place the ingredients marked into the bread maker case.
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2
Put the yeast into the yeast compartment and let it work until the first rising.
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3
Remove the dough and use a scraper to divide into 2 halves.
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4
Form into smooth balls, cover with plastic wrap and a wrung out damp cloth, and let rest for 20 minutes.
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5
Place the dough from Step 2 onto a flour coated surface.
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6
Use the palms of your hands to lightly press down and deflate the dough while spreading it out into an oblong rectangle (25cm x 15cm).
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7
Fold over the dough from the far edge 1/4 by 1/4 until it reaches the middle, do the same with the closer side until they meet in the center.
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8
Use your thumb to close the seam.
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9
Then fold it in half and close the seam with the heel of your hand.
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10
Gently roll it around so that it looks like a cucumber.
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11
Cover with a damp cloth, place in a warm place, and let rise a second time.
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12
Use a strainer to dust the dough with bread flour.
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13
Use a knife or razor to score the tops of the dough and pour a small amount of oil into the cuts.
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14
Preheat the oven to 250C.
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15
Lower the temperature to 230C and bake the bread for 12 minutes.
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16
Then lower the oven to 200C and bake for another 10 minutes.
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17
They're done.
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18
This picture shows the bubbles in the bread when sliced vertically.
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19
The goal is to get various sized bubbles throughout the bread.
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20
If you decrease the amount of yeast, the bubbles will form easier in the matured dough.
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21
I recommend 1/8 teaspoon.
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22
Combine the ingredients marked and the yeast (1/8 ~ 1 teaspoon), put into the bread maker, and remove after 7 minutes of mixing.
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23
After that, place into a bowl, cover with plastic wrap, and place in a warm place for the first rising, until the dough doubles in size.
