1. Knead all the ingredients in the main ingredient into a ball, put it in the refrigerator for 17 hours, and can take it out 1-2 hours in advance to warm up and ferment
2. Tear the medium material into small pieces
3. Add the materials in the auxiliary materials, and then knead until the gluten expands and the film can be pulled out
4. Ferment at room temperature for 20 minutes, do not have to double the size
5. Take out the exhaust, divide and round. Relax for another 15 minutes
6. Shaping after relaxation, second fermentation to double the size, preheat the oven at 160 degrees and bake for 40 minutes
Tips:1. This formula has a large amount of water, it will be very sticky at the beginning, and it will become smoother if you continue to knead
2. In the cold storage, the seed may not be twice as large as it is, it is fine, as long as it is full for 17 hours. If it does not grow at all, it means that the yeast has failed or the temperature of the refrigerator is too low. Take out the normal plant, soft, with honeycomb inside
