Cooking Steps

1. 

   Step1:Mix Polish materials. Stir until dry. Refrigerate overnigh

2. 

   Step2:Mix flour and water until dr

3. 

   Step3:It's like this. Then it's sealed, refrigerated and hydrated overnight

4. 

   Step4:The next day, pour the Polish seed into the hydrated dough. Stir evenly. Then add salt and beat to 90% of the gluten

5. 

   Step5:Take out the dough, fold and finish. The temperature of the dough is 23 ℃. The temperature of the dough is 26 ℃. Ferment for about one hour

6. 

   Step6:Fold once. Renew for one hou

7. 

   Step7:Surface screen powder. Back button on the tabl

8. 

   Step8:Make it into an oval shape. Put the rattan basket with the closing face up. Seal it and put it into the refrigerator. Refrigerate it for about 4 hours at 5 degrees. Put the cast iron pot into the oven at the end of the process. Preheat it for 3040 minutes at the highest temperature

9. 

   Step9:Take out the cutting bag. Put the dough into a cast iron pot. Cover and put it into the oven. Bake at 280 ℃ for 20 minutes. Remove the cover. Bake at 180 ℃ for about 20 minute

10. 

    Step10:Round bell

11. 

    Step11:Finished produc

12. 

    Step12:Finished produc

13. 

    Step13:Finished produc

14. 

    Step14:Finished product (a little stunted

15. 

    Step15:Finished produc