1. Prepare all the ingredients and tools.
2. Weigh 500g wheat flour.
3. Weigh 10g of refined salt, and mix well with wheat flour.
4. Weigh 5g of yeast powder.
5. Weigh 100g of 20°C purified water and stir to dissolve the yeast.
6. Weigh 20g of butter, put it in a microwave oven and heat it at 600W for 30 seconds to soften it.
7. Pour the yeast liquid into the wheat flour to make it fully absorbed.
8. Gradually add 320g of 20°C purified water in several steps, and observe the softness and hardness of the surface while stirring.
9. Before the dough is formed, add the softened butter and mix well.
10. Sprinkle wheat flour on the panel (to prevent the dough from sticking) and knead it into a smooth dough.
11. Weigh 170g (200g on the original cube, but I only used 170g, so I used all of them) dried figs and cut them into small pieces.
12. Add dried figs to the dough and continue to knead the dough to make it evenly distributed.
13. Cover the dough with a slightly damp cloth, and in a confined space (in spring and summer, indoors), perform the first fermentation: 1 hour and 30 minutes.
14. After the first fermentation is over, divide the dough into four portions.
15. Knead into four small smooth doughs, cover them with a slightly damp cloth, and let stand for 15 minutes.
16. After standing, roll each dough into a round shape.
17. Fold the two sides of the dough in half toward the middle, press the edges tightly, and leave a space in the middle to make it easier to fold in half again.
18. Fold in half again and pinch the fold line tightly.
19. Fold the line down and arrange the dough into a mallet shape.
20. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour.
21. After the second fermentation is over, use a blade to make your favorite cuts on the dough.
22. Sprinkle with dry wheat flour for garnish.
23. Set the oven to bake up and down at 230 degrees. After preheating for 10 minutes, pour about 50g of water in the bottom empty baking pan (water bath method).
24. Put the dough in the baking tray and heat for 20 minutes.
25. After the bread comes out of the oven, it is placed on a shelf to cool.
26. Finished picture
