Required raw materials: high-gluten flour, yeast

Specific steps:

1. Mix 50g high-gluten flour +50g water+1g yeast evenly.

2. Ferment at room temperature for one hour, then put it in the refrigerator for one night, and ferment to 3 times the size.

3. Mix water 140g+ 1.5g yeast evenly+Polish seeds +200g+ high gluten flour +3g salt.

4. Stir until there is no dry powder, and let stand for 30 minutes.

5. Get a little water on your hand, pull it up, fold it up, and repeat. Fold all the places, then turn the dough over, cover it with plastic wrap and let it stand for 30 minutes.

6. Repeat the dough folding for 4 times, let it stand for 30 minutes, and repeat for 3 times.

7. Sprinkle flour on the panel, sprinkle flour on the dough and pour it out for setting. Then put oil paper in the Qifeng eight-inch mold and put the dough in it.

8. A bowl of warm water+dough, fermented at 35 degrees for 40 minutes.

9. Take out the bread and oil paper together, cut into packages, 200 degrees for 25 minutes.