1. Prepare all ingredients and tools. For example: electronic scales, panels, measuring cups, rolling pins, etc.
2. Weigh 500g wheat flour.
3. Add the weighed 10g salt and mix well.
4. Weigh 5g Angel Yeast.
5. Add 100g of purified water and stir to fully dissolve the yeast.
6. Pour the dissolved yeast into the wheat flour.
7. Stir clockwise to fully absorb the liquid.
8. Weigh 260g of purified water and gradually add it to the wheat flour in several steps. While stirring, observe the softness and hardness of the dough (not yet formed).
9. After the moisture is fully absorbed and before the dough is formed, add 90g of oatmeal that has been weighed.
10. Put the unformed dough and oatmeal on the panel sprinkled with dry wheat flour, and start kneading.
11. After kneading into a smooth dough, cover it with a slightly damp cloth (after the damp, twist until no water can be squeezed out) cloth, and start the first fermentation: 1 hour and 30 minutes.
12. After the first fermentation, sprinkle a little dry wheat flour on the panel and knead the dough again. After that, cut into four equal pieces.
13. Knead into four small smooth doughs, cover with a slightly damp cloth, and let stand for 15 minutes.
14. After standing, roll each small dough into a round shape with a rolling pin.
15. Fold 1/3 first and press tightly.
16. Fold another 1/3 super and press tightly.
17. Fold in half again and press the edges tightly with the palm of your hand. If the pressure is not tight, you can apply a little water to the edge.
18. Flip the side of the pressed edge to the bottom, press the dough slightly, and then arrange the dough into a mallet shape.
19. Cover the finished stick-shaped dough with a slightly damp cloth and carry out the second fermentation: 2 hours.
20. After the second fermentation is complete, use a blade to make your favorite incision. It happened that there was excess wheat flour on the panel, so I sprinkled it 😛
21. After preheating the oven at 230 degrees for 5 minutes, pour 50g of water into the smallest layer of baking pan (or spray 50g of water evenly on the dough).
22. Since the second fermentation was done directly in the baking tray (with the oven paper), it is now placed directly in the oven.
23. Bake up and down at 230 degrees for 20 minutes. If you want the color to be more scorched, you can extend it for another 5 minutes. Since the first plate is still warm after baking, I still only bake the second plate for 20 minutes.
24. After roasting, take it out and let cool.
25. Outer focus
26. Lisoft✌️This time is the softest French bag so far😁
