1. Divide the dough into 900 grams, round and relax for 30 minutes.
2. Roll out the dough into a round shape.
3. Put it in a baking tray and ferment for 50 minutes at a temperature of 30°C and a humidity of 75%.
4. Roll out the decorative dough and use an 8-inch mold to carve out a round pie.
5. Roll the decorative dough into thin strips with slightly thicker sides.
6. Cut it in the middle and divide it in half.
7. Use scissors to cut out the shape of wheat ears from the slightly thicker dough on both sides.
8. Place it on the surface of the round decorative dough.
9. A thin strip of dough is used to tie up the wheat ears. (Pictured)
10. Place it in the middle of the French dough sprinkled with rye flour.
11. Brush the surface with egg wash.
12. Use the oven temperature to heat up to 200°C, and spray steam to bake at 200°C for 60 minutes.
