Cooking Steps

1. 

   Step1:The dough is kneaded by Vivian's method. After mixing the dough with a scraper and hands, lift the dough with fingers and scraper to the highest level every 20 minutes. Fold it in half and cover it down. This action is done six times in six directions (I can't help but fold the garden slightly after six times of folding). 20 minutes later, fold the dough in the same way six times. 20 minutes later, fold it six times. Put it into a container for fermentation (I put oil in the container

2. 

   Step2:Fermentation I put in the air outlet of the notebook. 2 hours. 1.5 times the size. In the refrigerato

3. 

   Step3:Because I have to go to work the next day. My dough stayed in the refrigerator for 20 hours. This time it's OK. It's only about 1.8 times

4. 

   Step4:Rewind for 30 minutes. Send twic

5. 

   Step5:Oven maximum temperature preheatin

6. 

   Step6:Split. Use scraper to fold 3 times along the long side. Cover with oil film. Relax for 15 minutes

7. 

   Step7:Reshape (fold in half 3 times). Slightly rub. Transfer to the silicone oil paper coated with oil and powder. Clamp both ends. Ferment for 30 minutes. Sprinkle a layer of dry powder. Cut the bag

8. 

   Step8:It's under the slate. It's put on the baking tray with baking stone and some small molds. Pour 100ml of hot water (I tried various methods. It's not ideal. I'd like to blame the oven

9. 

   Step9:Put in the dough. Bake it at 230 ℃ until the color is right (my oven is always uneven. Numb...)