1. Put all the materials into the mixing tank
2. Beat the dough until the film can be pulled out
3. Collect the dough into the pot and send it out
4. It takes about 2 hours for a serving. Take out the fermented dough, press and exhaust to divide into 6 equal parts, round and proof for 15 minutes
5. After proofing, the dough is flattened, a little bit of cheese is wrapped in it, and it is shaped into an olive again.
6. Place it in the baguette mold and perform a second shot
7. Make a cut on the surface of the dough that is in place
8. Put the mold into the middle layer of the preheated 180 degree oven (upper 190, lower 170), bake for 20 minutes, then take out the bread, put it in a fresh-keeping bag after cooling, and pack a little cheese into the dough, the weight is negligible ；
Tips:1. The oven temperature and baking time must be determined according to the temperament of your own oven
2. There is a small amount of shredded cheese wrapped in the dough, the quantity is very small, no need not
3. The fermentation time of the dough should be determined according to the indoor temperature. When the dough is fermented, pay attention to cover with plastic wrap
