Cooking Steps

1. 

   Step1:Put salt. T55. Water and yeast into a bowl. Stir well. Separate salt and yeast..

2. 

   Step2:Fermentation at 30 ° C for 12 hour

3. 

   Step3:Take out the dough after one fermentation, exhaust it with wet hands, put it back into the container, continue to ferment at room temperature for 12 hours, and then refrigerate it for half a day to one day

4. 

   Step4:Take out the dough, shape it, ferment for 12 hours, then cut the bread. Put it into the oven with a temperature of 250 ℃, test it with 230 ℃ steam for 30 minutes. Turn off the steam and bake for 10 minutes

5. 

   Step5:Out of furnace. Cut section