German Bread

German Bread

1. Pour all the ingredients into the blender together

2. Stir in the milk and olive oil

3. Stir until the dough is smooth and elastic

4. Divide into 100 grams, round and relax for 20 minutes

5. Knead the dough to a long strip

6. Knead the dough until the ends are thin and the middle is thick

7. Wrap the dough in a circle (pictured)

8. Fermentation at room temperature 30℃ for 30 minutes

9. Soak the dough in alkaline water for 60 seconds

10. Remove and drain, put it on a baking tray, mark with a knife, sprinkle with baking salt, and bake at 230°C for about 15 minutes