Method for French bread: move the dough to a lightly floured surface. Push the dough away from the surface with the bottom of your palm, then pull the dough back, change direction and repeat. Wait until the dough no longer sticks to the surface. Round up the dough and place it in a bowl. Cover with plastic wrap and place in a warm place until the temperature rises 2 to 2 1/2 times. Place dough on counter and cut into 3 pieces with a cutter. Wrap cuts inward until rounded, cover with a damp towel and wait 10 minutes. Sprinkle some thick flour through a flour sieve. Wet the blade of your kitchen scissors with water and cut a piece of dough (leaving just a little underneath to hold the dough together), then swing the scissors so that the cuts are staggered. Cut 7 to 9 slits from one strip of dough and place them in a zigzag pattern. Angle the scissors relatively parallel to the dough.

Recipe for the bars: 240 grams of high dust, 60 grams of low flour, 6 grams of sugar, 6 grams of salt, 3 grams of yeast, 6 grams of butter, and 180 grams of water, which is the recipe of the staff that I've been working with for more than a decade. Thanks for accepting it, this staff belongs to hard bread, so the amount of water is not as much as for soft bread, 15 grams of sugar, a moderate amount of salt and toast, vegetable oil and 300 grams of water are put in a toaster and blended. After mixing in the ordinary substance, it is not necessary to remove the film. Put it directly in a bowl and cover it, letting it ferment to the previous size.

The weight of the ingredients of the staff, the length of the personnel and the scratch are clearly defined in France. Personnel are not prepared according to the rules, if you call the Dama stick, try to do something illegal, it turns out that the French people attach great importance to the French personnel. Refrigerate the tetro for a long time and ferment it at a low temperature to form gluten. If you add flour beforehand, it will destroy the gluten and affect the taste. Therefore, it is necessary to shake well and form a film before adding. Of course, add frozen old flour at this stage. Non-winter directly add water with yeast, mix salt and flour with a flour and bread machine, then add yeast for about 40 minutes to make it fold; after fermentation, divide into three parts, fold into a cylinder and wake up for ten minutes; form and draw five knives; infiltrate the flour for the bread, put it on the workbench, stack it, dig a small well in the center, and with the yeast and salt, add the two wells, separating the two sides, in that order. Please note that the salt and yeast can not be installed, add a small amount of water.