I don't think it's in the English comments here, but just like the outside becomes like a croissant, so does the inside of the slices if you toast them. An amazing way to revive the sense of the fresh loaf with every slice.
@@信吾-z5j 可以用水合法，先不放酵母和盐，把面搅成团以后静置，让面筋自己形成，再加酵母揉面就简单多了，大多数欧包其实都是放很少的酵母通过折叠面团长时间饧发让面筋形成的，这个方法用在甜面包上也是可以的。厨师机我用的是kenwood chef major，加热功能有点浪费，很少用到。我看北美很多人用KA，好像也不错。
