Nd to add more water as dough is vy vy tight.
Used dgh cycle in BM but nd 2 cycles.
Left bread to rise in BM…haha…almost overflow… but still ok.
Divide into 2 rolls. Roll n rest 15mins.
Use rolling pin to roll dgh n press out air.
Roll in a tight swissroll and put in pullman’s tin.
Let proof 1 hr but put hot water below pan when half way thru.
Egg wash n bake in oven with 200°C for 30mins.