1. After all the materials are mixed, they are kneaded by hand to enter the expansion stage.
2. Pull out the glove membrane.
3. Cover the basin with plastic wrap and put it in the refrigerator overnight.
4. The next day, the dough was taken out of the refrigerator and it started to rise, and the fingers soaked in the flour to poke holes without retracting.
5. Pull up the inside of the dough into a honeycomb shape, the internal organization is very good, the dough is exuding a hint of wine fragrance.
6. Pat the dough gently to exhaust.
7. Roll out the dough into rectangular pieces.
8. Use a brush to brush a layer of olive oil on the dough.
9. Sprinkle with chopped basil and salt, roll into a roll, and cut in the middle.
10. Twist the loops like twists.
11. Preheat the oven at 180°C and bake on the top and bottom for 20 minutes.
