Cooking Steps

1. 

   Step1:The amount of yeast used to make yeast head is very small, so I dissolve 1 / 4 teaspoon of yeast in 340g of water first, and then use 113g of water. Mix the yeast water with the high flour. Cover with the plastic wra

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   Step2:The original recipe is to ferment at room temperature for 34 hours until bubbles come out and then put them in the refrigerator for cold storage. This kind of yeast head can be kept for 23 days. Take it as you use, but I do not have many bubbles after four hours (as shown in the figure). So I directly threw it into the refrigerator for the next day

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   Step3:It's right to take it out after one night's cold storage, right? Good boy. It's better to look like this to say you're bubbling

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   Step4:High powder 114g, medium powder 128G, salt 5g, dry yeast 1g, water 142g, yeast head 100g mixed and kneaded into a group, Texas farmer's post says don't knead too much if you want to have enough pore

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   Step5:But some other posts I read mentioned that if you want to fully hydrate the membrane tissue, you still need to knead it. Of course, these are all the experiences of each family. As for which method is suitable for me, you have to try before you know that the original BBA also needs to knead out the membrane. So I knead it. Knead it into the shape as shown in the figure and then roll it. Carry out the first fermentation for 120 minutes, 40 minutes for each Fold onc

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   Step6:About folding - elongate dough left and right as show

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   Step7:Fold left and right 1 / 3 to the middl

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   Step8:Fold the dough and stretch it up and dow

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   Step9:The description of folding up and down 1 / 3 to the middle is not clear enough, so I took this process map. This is the way that folding up and down 1 / 3 to the middle

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    Step10:Folded up and down. Step 610 is a fol

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    Step11:After the first fermentation for 120 minutes, take out the dough again, exhaust the air, fold it again, and put it into the container with the mouth facing down for the second fermentation

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    Step12:Second fermentation to about 2 times the size (about 2 hours

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    Step13:Take out the dough and cut it into round pieces. In my case, this amount of dough can be made into 23 short sticks. In the original, there are three sticks made of twice the amount of dough. That is to say, the length of my dough is only 1.5, but when I first made it, I found that there were too many two pieces. Because I used to bake pizz

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