Raw material formula:

High gluten flour 1000g, salt 25g, dry yeast 30g, improver 15g, olive oil 30g and water 800g.

Production method:

(1) Put all the raw materials into a dough mixer and stir slowly for 3 minutes, then stir quickly for 9 minutes, so that the gluten is fully beaten.

(2) Put the mixed dough into a powder pan, ferment for 3 hours, and then divide it into dough with the size of 600g, and continue to ferment 1 hour.

(3) Remove the dry powder from the decorative surface, and then bake at 200℃ for 40 minutes.