1. Flour t65 (Taobao, Jingdong, both).
2. 650 grams.
3. Pour a little yeast to hydrate it and mix it with flour (more in winter, less in summer).
4. Knead the dough and add water several times (if you don’t need water as much as I write, just add as much as you want. After kneading it, it feels like a dough! Try not to be too dry) Let the big dough stand for two hours, and then divide it into pieces like me The four small groups stay still for another hour (stilling is to let it ferment) (sorry, the first time I got it was too dirty, I was a little panic, the big dough forgot to take pictures).
5. Use scissors and make a cross (the knife is not easy to use, you know the knife is made by me) flour sieve, just sift some flour.
6. After preheating the oven at 230 for ten minutes, put it in at 220 degrees for ten minutes and then adjust it to 210 degrees for 25 minutes.
7. It's out when time is up.
8. Ok, I hope you can learn it too (I haven't eaten it yet, I will improve it according to my needs after I have eaten it).
