1. Weigh all materials (except water).
2. Pour into the mixer and add water and mix slowly for 2 minutes and fast for 8 minutes until the surface of the dough is smooth and elastic.
3. Basically ferment for about 35 minutes at room temperature.
4. Divide the dough into 400 grams, round and relax for 30 minutes.
5. Unroll the dough rod into a cylindrical shape.
6. Roll the dough into strips.
7. Use a rolling pin to open the interface bar of the dough.
8. Put the other side into the opening of the lever.
9. Connect the interface tightly.
10. Put it in a baking tray and ferment for about 50 minutes at a temperature of 30°C and a humidity of 80%.
11. Sprinkle rye flour on the surface after fermentation.
12. Make a cut.
13. The oven temperature is 210°C, and the lower heat is 200°C with steam for about 30 minutes.
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