1. Weigh all the ingredients and pour them into a mixer and mix until the dough is smooth and elastic and can pull the mask away.
2. Ferment at room temperature for 30 minutes.
3. Divide the dough into 40 grams and divide into 18 rounds.
4. Arrange the dough evenly into a grape shape.
5. Roll the dough into an olive shape.
6. Put the two doughs together.
7. Press the round dough on top. (Pictured)
8. Roll the dough into thin strips.
9. Ferment for 40 minutes at a temperature of 35°C and a humidity of 75%.
10. After the fermentation is finished, sprinkle rye flour on the surface. Make a cut in the olive dough.
11. The oven temperature is 210°C, and the lower fire is 200°C with steam for 30 minutes.
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