Nuts of raw toast

Kids have been eating sandwiches almost every morning, so I'm working fast. In the summer, it was not cold, the maximum temperature outside was sometimes 39 degrees and the house was cooler, but it was also 30 degrees. I'm a weak human being who can't stay in an air-conditioning room; but if the bread is bad in high temperatures and my family's used to my bread toast, it's really hard to buy it, so it really gives me trouble. When people are pushed, they can inspire. I can use my van! In the past, I used to make good food with a bread machine — noodles, yogurt, meat pine, hair, jam — but I ignored its most basic function, which was to bake bread. The bakery, from the sides to the fermentation to the final bakery, would have produced a complimentary product if there had been manual intervention in the run-up, and would have been more satisfactory than a second fermentation, especially in the absence of air-conditioning colds during this hot and hot summer, with bread rising, soft and flexible, and barley fragrance. I told you to turn the van over and do it with me! If bread is to ferment at a time, it must be fermented softly and flexiblely, and flour must be fertilized with high-strength flour, and it is best to choose bread-specific flour so that it can be organized and chewed and eaten for food, and eat more and more。