1. First, pour high-gluten flour, low-gluten flour, yeast, and salt into the mixing tank and mix them evenly. Add clear water, mix slowly until there is no dry powder, then change to rapid mixing until the dough is complete, and take it out. Carry out 15min basic fermentation.
2. Divide the fermented dough into three equal parts, round and relax for 10 minutes.
3. Roll out the dough lengthwise, press it into a long strip, and place it neatly on the baking tray.
4. Put the baking tray in the middle of the oven, put a basin of boiling water underneath, close the oven door for the final fermentation, about 1 hour.
5. Take out the bread, let it dry, and score three times with a razor blade.
6. Bake in the preheated oven at 200 degrees for 25 minutes, spray water on the surface of the bread with a watering can before entering the oven, and the color of the baked skin is brown.
