Cooking Steps

1. 

   Step1:Pour 250g flour onto the operation platform. Smooth and buckle out the small hole. Sprinkle it with sea sal

2. 

   Step2:Slowly add water to the flour, turn the sea salt into salt, and stir it by hand (when adding water, take some flour from the side to the middle. This step must be slow to prevent the flour from caking, and make sure there is no gap on the flour circle, otherwise the flour will be exposed

3. 

   Step3:After all the water is added, the flour around will be slowly collected and the dough will be preliminarily formed

4. 

   Step4:Beat the dough with both hands until the dough is smooth, hands and operation board are not stuc

5. 

   Step5:After the dough is made, it is fermented at room temperature for 3060 minutes (wrapped with plastic wrap to prevent the bread from drying). The dough is twice the size of the original dough

6. 

   Step6:Sprinkle flour on the surface. Press hands lightl

7. 

   Step7:The dough is in a retracted state. The first wake-up is complete

8. 

   Step8:After the first awakening, weigh the dough. 200g. Pat the dough gently. Reshape it (secondary fermentation at room temperature. Relax for 2030 minutes

9. 

   Step9:After the second awakening, pat the dough gently, expel the gas, rub the long strip shape, and conduct the third awakening at room temperature for 1.5 hour

10. 

    Step10:After the Dharma stick wakes up, transfer it to the baking pan. Sprinkle some flour. Use the knife to read and cut the bread quickly

11. 

    Step11:Put it into the oven. Up and down fire mode. 220 ℃. 20 minute

12. 

    Step12:Finished produc