Cooking Steps

1. 

   Step1:200g flour, 140g water, 0.5g yeast, 4G salt. Mix into a ball. Room temperature fermentation 1 hour. Fold up and down left and right once. Ferment for another hour. Fold again. When ferment to twice the size, refrigerate for 12 hours.

2. 

   Step2:Take out the dough and return it to temperature for 1 hour. Take it out and stretch it into a square.

3. 

   Step3:Split it into 2 pieces. Three fold at a time. Relax for 10 minutes.

4. 

   Step4:Two more fold in half. It's in the shape of a stick.

5. 

   Step5:Fermentation at room temperature for about 40-50 minutes.

6. 

   Step6:Preheat the 250 degree oven. Put the dough on the slate. Steam for 15 minutes. Turn off the steam and continue for about 15 minutes.