# Fourth Baking Contest and is Love to Eat Festival#small Stick Bread
1.
Mix the flour, salt, sugar and yeast evenly, add cold water and stir to form a moist dough with your hands or a wooden spoon. Cover the steel pot with plastic wrap and leave it at room temperature (about 24 degrees in the room that day)
2.
Let the dough change for 12 hours until the dough has doubled and the surface is full of pores (if the temperature is low, the fermentation time will be longer)
3.
After the first fermentation, use a scraper to take out the dough, place it on a silicone pad sprinkled with a lot of hand powder, and then use the scraper to fold the dough in half two or three times, and gently shape it into a flat shape.
4.
Then coat the dough with olive oil and sprinkle with coarse sea salt. At this time, you can use a larger steel pot to cover the dough and let it stand for 1-2 hours (you can also cover with a cloth, but this method is easy to stick to the dough) The dough expands to double It is enough to be large, you can gently press the dough with your fingers, the dough will remain dented and will not rebound, and the fermentation is complete
5.
Cut the dough into quarters and gently stretch it into the baking tray. The minimum spacing of the dough is 2.5 cm. The dough can be set with half-cut tomatoes, olives, basil, garlic or herbs, and then brush the surface of the dough with a layer of olive oil. Salt
6.
Put it in the oven and bake for about 15 minutes until the surface is golden. Take the bread out of the oven and let it cool on the baking tray for 5 minutes. Then move it to the shelf and let it cool completely. The Italian stick bun is complete.
7.
The outer skin is crispy and chewy, and the middle is soft and moist. It is very suitable for sandwiches.
