Cooking Steps

1. 

   Step1:Liquid seed dough - mix whole wheat flour, yeast powder and water. Mix well to form a paste. Ferment at room temperature for 2 hours. Refrigerate for 1214 hours. It can be made by forming large bubbles inside.

2. 

   Step2:Mix the bread flour, water, salt and liquid dough together. Mix until there is no dry flour. Cover the container and let it stand for 15 minutes.

3. 

   Step3:Square the dough. Fold it up and down in the center (three folds).

4. 

   Step4:Turn 90 degrees. Stretch the dough. Continue to fold up and down the center (three fold).

5. 

   Step5:Dough folded for the first time. Fold twice every 30 minutes. Three fold in total.

6. 

   Step6:After three fold, divide into three equal parts. Knead and let stand for 20 minutes.

7. 

   Step7:Beat the dough into a square and fold it towards the center.

8. 

   Step8:Hold the joint tightly.

9. 

   Step9:Sprinkle with dry powder and rub into strips.

10. 

    Step10:Second fermentation.

11. 

    Step11:Ferment to twice the size. Make a few strokes with a blade.

12. 

    Step12:Put it into the preheated oven and heat it for 220 ° C and 190 ° C. bake for 2025 minutes.

13. 

    Step13:Finished product.