The bread has recently been made more obstinately, supported mainly by toast and other make-up bread, which is used to original and sweet bread, and which tastes like salty bread. The idea of making this bread came from a group of friends who spoke to each other one day, and a friend who said that she was particularly fond of French garlic bread in a famous store, bought it every time, and often asked if you had done it yourself, hoping that friends who had done it could share their experiences and learn. A few friends who talked at the time said they had not done it, so they suggested that I study it and then I'll give it to you. At that time, I told my friends that I was using a home oven that was not suitable for a baron, that baked barb bread required a high temperature and humidity, that domestic ovens did not generally have steam function, that even if they were successfully tested, they would be different from what they were selling outside, that they were not going to try, and that they would consider whether to do it when they had the opportunity. The first two days of making a sweet bread for breakfast, changing the idea of roasting it with garlic sauce in the bread, the house was filled with a thick smell of garlic before it came out, and then the little friend came out with one more to stop him and promised him that he would use it for breakfast the next day without asking to eat it again, otherwise it would be remembered that the friend who liked the bread had to taste it. Reference mass: 6 baking temperatures: 170° bake time: 18 minutes
