WHAT YOU NEED

Ingredients

High strength powder + medium strength powder 100% 150 grams
Dry yeast 1% 3 grams
65% water 195 grams
2 percent salt 6 grams
Three 30-centimeter-long sticks in moderation

How TO MADE Direct legal action

Steps 1 to 4

1. Mix all the ingredients and knead them into a dough.

2. Put it in a container (I put it in a sealed pan with a lid) and ferment at room temperature (about 23C) for about 3 hours.

3. The period should be folded three times, up, down, left, and right.

4. Folded in 45th, 90th and 135th minutes respectively.

Steps 5 to 8

5. The dough is divided into three equal parts for initial molding, which is what we call rolling round.

6. The rod is not round, but column-shaped, taking care that the skin is tight and uniform in shape.

7. Relax for 25 to 30 minutes.

8. To form a stick: the dough is pressed into a bubble, pressed into a square, with the long edge at the top and bottom, and the short edge at the left and right.

Steps 9 to 12

9. The top is folded in the middle, the bottom is folded in the middle, then folded up and down, the lid is squeezed tightly, and rubbed into a 30-centimeter-long stick.

10. Be careful to keep the outer skin of the stick tight, and don't squeeze the inner bubbles.

11. The stick is placed on a folded canvas for final fermentation, fermenting at room temperature until the finger is pressed slowly and partly bounces back, which takes about 20-25 minutes.

12. If you press your hand down, the rebound will quickly indicate that it hasn't improved, if it hasn't improved, it's gone, and in the end the fermentation can't go too far, six or seven points is fine.

13. Preheat the oven and the rod to the highest temperature that the oven can reach, and put it in the oven and the stones in the lower layer to produce steam.

14. The dough is screened with black wheat flour, and the blade is cut into the incision, cutting five 15° slashes on the surface.

15. The beginning of the second slope is to enter the 1/4 of the first slope.

16. Carefully remove the stick mold, move the stick from the canvas to the mold, and put it in the oven.

17. Pour water into the baking stone and quickly close the door.

18. After 10 minutes of baking, the steam-producing pan should be removed, otherwise the top of the stick will not be crisp and it will not be easy to bake.

19. Set the temperature to 230 degrees and continue baking for 15 minutes.

20. The finished product is out of the oven.

21. Look at the cross-section, lots of holes.

22. Observe the incision, the slightly smaller ears.

23. These three are made of dough that has been refrigerated overnight, and you can see more holes than the holes that have been fermented for a short time.

24.