Cooking Steps

1. 

   Step1:Mix all the ingredients and knead into a ball. Put it in a container (I put it in a non stick oven with a lid). Ferment at room temperature (about 23c) for about 3 hours. Fold it three times. Fold it up, down, left and right. They were folded at 45.90.135 minutes.

2. 

   Step2:The dough is divided into three equal parts for initial shaping. That's what we call round . The staff is not round, but columnar. Pay attention to tight skin and even shape. Relax for 25 to 30 minutes.

3. 

   Step3:Shaping into a staff - press the dough to remove the bubbles. Press it into a rectangle. The long side is at the top and bottom. The short side is at the left and right. Fold the upper part to the middle, fold the lower part to the middle, then fold the upper and lower part in half, close the seal tightly and form a 30 cm long staff. Take care to tighten the surface of the stick. At the same time, do not press off the internal bubble

4. 

   Step4:Put the cudgel on the folded canvas for final fermentation. Ferment at room temperature until the fingers are pressed down and slowly bounce back part of it. It will take about 2025 minutes. If the hand is pressed down and rebounds quickly, it means that the hair is not good. If it doesn't rebound, it means that the hair has been sent. At last, the fermentation can't be too much. Six or seven points will be good.

5. 

   Step5:Preheat the oven and molds to the maximum temperature that can be reached in the oven. Put the baking tray and stones in the lower layer to generate steam. Sift the rye flour on the dough. When cutting the bag, put the blade side into the cutting opening. Cut 5 15 ° diagonal lines on the surface. The beginning of the second slash should enter 1 / 4 of the first slash.

6. 

   Step6:Take out the mold of the staff carefully. Move the staff from the canvas to the mold. Send it to the oven. Pour a glass of water on the baking stone and close the door quickly. Remove the steaming pan after 10 minutes of baking. Otherwise, the skin of the staff is not crispy or easy to bake. Adjust the temperature to 230 ° and bake for 15 minutes.

7. 

   Step7:The finished product is out of the furnace.

8. 

   Step8:Look at the section. There are many holes.

9. 

   Step9:Look at the cut. It's a bit small.

10. 

    Step10:These three are made of dough that has been refrigerated overnight. It can be seen that there are more holes than short time fermentation.