Chocolate butter, bouquet bread

People often say they're not making bread well, and no one can guarantee that it will work once or twice, even if it's just a little negligence on the part of a man who's been playing with me for three or four years. The support of interest is not to be afraid of failure, to learn from experience and to make bread. If a formula works well, it can be used as a basis for small adjustments in order to keep pace and build experience before innovation. It's nicely covered, it's fermented, it's baked, it's radish, it's radished, it's very obvious because of the way it's woven, and it's like little bread, it depends on the tissue and taste. The fact that bread is made with bread, the fact that the wrong flour is difficult to use, and the fact that the bread is baked with the legendary “mute membranes”, and the fact that it is baked with slags, rough tissues, no chewing, and so on, can undermine your confidence, so using the opposite flour is the first step to success. Bread is made of high-banded flour, powder is white, bread is soft. Bread's a good second step, fermentation is the key. The first fermentation was normal for about three hours. The consequence is poor taste of bread, if it's fast, if it increases yeast or if it gets warmer。