1. 150 grams of Queen’s high-gluten flour, 100 grams of Queen’s whole wheat semolina, 2 grams of salt, 10 grams of honey, 3 grams of yeast, 135 grams of whey, 35 grams of homemade sugar-free yogurt and a smooth dough.
2. After the dough is smooth, add 10g of olive oil and continue to knead until the dough is smooth and tough.
3. Add 4g chopped fresh basil leaves and continue to knead evenly.
4. The dough is added with whole wheat flour, so the glove film will not be pulled out.
5. Cover with plastic wrap and ferment to 1.5 times the size in a warm place.
6. Press the dough into air and separate it evenly.
7. Roll it into a thin sheet, turn it over, and wipe the bottom interface thinly with your fingers.
8. Sprinkle the crushed flaxseed powder on the dough, spread it evenly. In addition, don't sprinkle too much, too much will create holes.
9. Pinch the joints firmly and knead them into a thick olive shape in the middle of the pointed ends.
10. After cooking, cover with plastic wrap and put it in a baking tray to ferment.
11. I used paper to cut an "artifact" for sprinkling flour 😄😄😄 gently cover the "artifact" on the dough, and then flick the edge of the flour sieve with my hand.
12. Effect picture after sieving.
13. Preheat the oven and fire up and down twice. Bake the middle and lower layers for ten minutes. Then heat up and down at 180 degrees, and bake the middle layer until the surface changes color, and then adjust it back to the middle and lower layer for 25 minutes. After it's out of the oven.
14. After incision the next day
15. Cut open.
