Cooking Steps

1. 

   Step1:300g high powder, 220g water, 1g yeast and 6G salt. The dough can be formed.

2. 

   Step2:Cover with plastic wrap. Put it in a warm place for fermentation. Every half an hour, take it out and fold it up and down, left and right (the way of folding quilts). After six times of folding, the dough basically has strength and won't touch your hands. At the same time, a lot of air enters into the dough. Put it in a warm place and wait for the volume to ferment to 2-2.5. Refrigerate it for 12 hours.

3. 

   Step3:Take it out the next day. Warm it up at room temperature for 1 hour. Pour the dough on the chopping board. Fold it in half at the four corners to the center.

4. 

   Step4:Do the same thing again. Don't destroy the bubble.

5. 

   Step5:Tighten the dough. Put it into the fermentation basket. Ferment again for 40-50 minutes.

6. 

   Step6:After 7 points fermentation, turn it upside down and cut two diagonals.

7. 

   Step7:Put the dough in the oven that has been preheated to 250 degrees. Put the dough on the stone plate at the bottom. Add 2 cups of boiling water to the upper baking plate. Let the oven steam for 20 minutes.

8. 

   Step8:Take out the top baking tray. Bake for another 20 minutes or so. Let the dough color completely.