1.Mix material A
2.Knead the dough with
Unsalted butter
(about 10 – 15minutes)
3.Roll the dough
4.Primary fermentation
(about 30minutes)
5. Gas releasing
6. Rest the dough
7. Secondary fermentation
fermentation
operation
1.Coose the “
手作りパン”
button
2.Set temperature about 160
℃
3.Set time to 10 minutes
7
