Ingredients (portion for 2 bars):

High-gluten flour 300g

Quick-raising yeast 3g

Sugar 10g

Harvested sea salt 5g

Milk 255ml

Olive oil 15ml

Shortening moderate (for the baking tray)

Preparation:

To prepare:

(1)Bring the milk to room temperature. >(1) Return the milk to room temperature

(2) Cut the oven paper to twice the size of the baking sheet, fold it in half and spread it in the baking sheet (for the first fermentation)

Practice Steps：

1、Making the Dough: In a cooking bowl, put in the granulated sugar, sea salt, and a little bit of milk (1/4 cup), and mix them together well with a whisk. Add the gluten flour, quick-raising yeast, and beat quickly to dissolve, then pour in the rest of the milk and beat with a spatula, mixing all together before adding the olive oil, and kneading gently with your hands to allow the olive oil to extend and open up.

2. Knead the dough: Transfer the dough to the work surface and scrape it off with a spatula if there is any stuck on the cooking bowl. Using the palms of your hands, press down on the dough and knead like a circle until it becomes pliable. At first, the dough may stick to your hands or the counter, so have a spatula or scraper ready to handle it.

3. When the dough is no longer loose, hold it in one hand and bat it against the counter, then fold it in half and bat it against the side, repeating the batting and kneading steps. Be careful to knead each side evenly. After kneading, the temperature should be 26~28℃. If the dough can be stretched out with your fingers until you can see the thinness of your fingers, the dough is ready. If it is a little broken, continue kneading.

4. First fermentation in the fridge: Shape the dough into an oval and place it on a baking sheet lined with parchment paper, folding the sides over to cover the dough. Then gently wrap the whole baking sheet in plastic and place it in the refrigerator overnight for the first fermentation.

5. After the first fermentation, the dough will expand about 2.5 times. Remove from the plastic bag and gently peel the paper off the dough. If the dough sticks to the paper, hard peeling it off will cause dough damage, so you can scrape it off with a spatula.

6. To divide and round the dough: Transfer the dough to the work surface. The dough will be a bit hard once it is cut cold, so knead it gently with your hands to bring it back to room temperature (25~28℃). Using a baking sheet or spatula, cut the dough into 2 equal portions and sprinkle with some flour first if it sticks.

7: Using a rolling pin, gently roll the dough into quarters, making sure the dough is of even thickness.

8: Fold the dough in half from front to back.

9: With the joint line facing up, turn the dough 90 degrees, fold it in half again and knead it, and do the same with the rest of the dough.

10: Place the dough on the work surface, seam-side down, and cover with canvas (or a thicker cloth), a damp cloth wrung out vigorously, and plastic wrap (or a plastic bag) in a single layer, and let rise for about 20 minutes.

11, molding: one by one in the hands of the dough gently flatten, squeeze out the air. Using a rolling pin, roll the dough into a square with sides about 20cm long, fold 1/3 inward from one side, and press the joint line firmly with your wrist. Then do the same step in another direction.

12: Fold the dough in half again, press the seam line firmly, and roll it out with your hands to form a rectangle of French bread with a uniform thickness and a length of about 21~23cm.

13: Final rise: Place the dough, seam side down, on a lightly greased baking sheet, leaving a gap in the center. Then cover with a canvas (or thicker cloth), a damp cloth wrung out vigorously, and plastic wrap (or plastic bag) in one layer in that order, and leave at about 30 degrees Celsius for about 6 minutes for the final fermentation.

14. Bake: Lightly dust the surface of the dough with high-gluten flour, and use a water-soaked cutter to make a straight cut on the right side of the top of the dough. The deeper the cut, the more beautiful the cut will be. Finally, bake in a preheated 200℃ oven for 20~25 minutes.