French Bread
1.
Mix olive oil and spices to become spice oil for later use; put water and dry yeast into the kitchen machine
2.
Add bread flour and natural yeast (natural yeast should not be in direct contact with water); stir roughly until the dough is basically formed, pour in olive oil and salt
3.
After mixing evenly at low speed, turn to high speed and stir until the vat is removed; put the dough in a greased container and put a linen cloth on the surface for fermentation. At the 30th and 60th minute, with wet hands, pull the dough, fold it twice and then put it back
4.
Divide the dough into two parts, fold each part twice and three times, and let it stand for 15 minutes; put the dough upside down (place at 6 o'clock and 12 o'clock, fold the two corners in the middle at 12 o'clock, and press down )
5.
Turn the dough over, with the mouth facing down, and roll it out with a rolling pin (not too thin, but not too thick). Place it on a baking tray lined with baking paper, put linen on the surface, and leave for 45 minutes; use a sharp knife to cut the cut as shown in the figure, pull the cut a little, and cut a few more (make sure that the cut does not rebound)
6.
Brush the sesame oil prepared in step 1, sprinkle with the right amount of crushed blue cheese; put it in the preheated oven, bake with steam at 230 degrees for 10 minutes, turn off the steam, and bake for about 20 to 25 minutes.
