1. All the main and auxiliary ingredients except olive oil are put into the kneading machine, and the kneading process takes about 20 minutes.
2. Add olive oil and knead another procedure, almost the expansion stage.
3. The dough undergoes basic fermentation for 45-60 minutes to double the size of the original dough.
4. Pour out the dough and knead firmly to remove air.
5. Divide the dough into six portions, knead the dough separately, cover with plastic wrap and relax for 10 minutes.
6. Take a piece of dough, roll it into a wide tongue shape, roll it up from one section like another, roll one side and the other side to the left and right. (I forgot to take a photo while rolling)
7. Roll into a big olive shape, be sure to roll tightly.
8. Make the rest one by one and place them evenly in the baking tray.
9. Make the rest one by one and place them evenly in the baking tray.
10. Put it in the oven for the second fermentation, I put a bowl of hot water in order to keep moisture. Ferment to double size (about 45-60 minutes)
11. Send to twice the size.
12. Sprinkle some raw flour on the surface of the dough for decoration (I can't find my powder spreader, so I used a strainer to sprinkle it, which is not even).
13. In this step, I forgot to take a picture. Use a sharp blade to draw your favorite pattern.
14. Put it in the middle layer of the oven that has been preheated and the upper and lower fire is 165℃, and bake for about 25 minutes.
15. This plate reduces the temperature to 155°C for the upper heat and 160°C for the lower heat, and the color is slightly better.
