Cooking Steps

1. 

   Step1:In a 1L or more sealed fresh-keeping box (I used the glass of loco), pour in water, yeast, stir with chopsticks until dissolved; sift in sea salt and high powder; mix with chopsticks slowly to form a ball. Fermentation at room temperature for 2-3 hours. Fold twice in the first two hours. See below

2. 

   Step2:After an hour.

3. 

   Step3:Use a silica gel scraper to turn up the dough from the bottom. Fold it up, down, left and right once in the opposite direction. Virtual cover. Room temperature fermentation for one hour.

4. 

   Step4:After an hour.

5. 

   Step5:Fold it up, down, left and right again with silica gel scraper. Empty lid. Ferment it to twice the size at room temperature. I used it for an hour.

6. 

   Step6:It's twice as big. You can see that there are atmospheric holes. At this time, seal it and put it in the refrigerator for more than 12 hours. The refrigerator in my house is 5 ℃.

7. 

   Step7:Take it out from the refrigerator the next day. Loosen the virtual cover of the cover. Return to the temperature for 1 hour.

8. 

   Step8:Sprinkle a thin layer of high powder on the chopping board. Stick some high powder on your hands. Use a silica gel scraper to cut the dough into two parts in the fresh-keeping box. Take it out gently. Treat it gently as much as possible. Don't over rub it. Keep the air hole inside. Put two pieces of dough on the chopping board. Make two circles at the bottom with both hands to form a circle. Cover lightly with a damp cloth. Relax for 10 minutes.

9. 

   Step9:Tap your palm. Squash it into a rectangle.

10. 

    Step10:Fold left and right to the center line. Press the folded edge with your fingers.

11. 

    Step11:Roll the palm firmly from top to bottom. Squeeze it tightly at the closing part.

12. 

    Step12:Gently roll it with both hands to lengthen it. The two ends are slightly pointed. This rolling is very important. The surface should form a taut degree of reinforcement. Otherwise, the cutting bag at the back will not bloom_

13. 

    Step13:The baking paper is on the pizza eel (I don't have it, so I used the metal pad in the small oven before. I used everything I could^_ ^) fold a space between baking paper to prevent two sticks from sticking. Actually, the two ends are not sharp enough this time. The space limit is not too long. So make do with it.

14. 

    Step14:Cover with wet cloth and ferment at room temperature until it doubles. It took 1 hour. Spray high powder on the surface. When fermenting, reserve about 20 minutes to preheat the oven. Heat it up and down to 230 degrees. Put the slate and grid on the second to last layer. Put an empty baking tray on the bottom layer. It's better to put a layer of baking stones in the baking tray

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