1. Put the high powder and water together and mix well, let it stand for 30 minutes
2. Add yeast and knead well, then add salt and knead well, finally add the nuts and knead well
3. Place the dough on the chopping board and gently roll it up. After the roll is finished, close the dough downwards. Tighten the dough from the bottom to the top with the palm of your hand to form a round shape. Place it on the chopping board and cover with plastic wrap to relax for 30 minutes. Use the above technique. Fold again, and then relax for another 30 minutes. After folding 3 times, put it into the fermentation tank for basic fermentation for 90 minutes. The temperature of the fermentation tank is set to 38°C and the humidity is 65%.
4. After the basic fermentation is over, take out the dough, roll it out with a rolling pin, pat the dough to expel the air, fold the side of the dough farther from you from the outside to the inside, press the two ends of the folded dough with your fingers, and then fold the other end of the dough outwards , Press the closing point, round with the palm of your hand, put it into the rattan basket that has been sprinkled with high powder, and put it into the fermentation tank for secondary fermentation, the time is about 30 minutes
5. Put the fermented dough upside down on the baking grease paper, and cut a few holes on the surface
6. Use the pizza spatula to transfer the dough onto the preheated stone slab, immediately pour about 300ml of boiling water on the preheated baking pan filled with stones, and quickly close the oven door. Change to 250°C for upper heat and 230°C for lower heat, bake for 5 minutes, take out the baking tray with the stones, and continue to bake for 35 minutes
7. Immediately after being out of the oven, move it to the grilling net to cool, slice it and serve
