We make round and spindle-shaped bread today. After leaving for 20 minutes for mature on the table, they are set on the baking pan. The raw bread is then fermented in the oven. A cup of hot water will give good moisture for making savory bread. The round bread has fermented.
Egg yolk is coated gently on the surface of the dough to give the shining after baking.
Well, the product has browned up like this. I will soon practice at home what I learned today. I have learned so much today, thank you.