It's a problem who doesn't want to stay in the nest for a while, so I often prepare a toast early in the winter, but a lot of people don't want to bake their own toast, and they say it's good to eat, it's too time-consuming to do it, and it takes hours to bake from the morning and from the pasta, so if you don't want to eat it, try the way I share it, with just one fermentation, one third shorter, and it's soft to bake, but it's still soft for three days. And don't say much。