Dough: 200g of high gluten flour, 50g of whole wheat flour, 5g of salt, 0.5g of yeast (low sugar type) and 200g of water.

Exercise:

1. Yeast is sealed with plastic wrap with hydration cover in advance.

2. Mix the ingredients evenly and ferment at room temperature for 30 minutes (it can be done at noon on sunny days in winter).

3. Fold up, down, left and right to the middle for the first time, and fold the upper side of the stretched dough down.

4. Fold and seal for 30 minutes.

5. Fold for the second time, up, down, left and right to the middle.

6. Fold and seal for 30 minutes.

7. Fold up, down, left and right to the middle for the third time.

8. Fold it, seal it for 2 hours, ferment it to twice its size, and then put it in the refrigerator for one night.

9. Take it out of the refrigerator for 30 minutes after one night.

10. (Oil paper sprinkled with appropriate amount of flour) The dough is arranged in a rectangle (it must be light! )

1 1. Fold up, fold down, fold up, fold left, fold right, fold left, fold up and fold down, and pinch the joints!

12. Prepare a round-bottomed container (put canvas powder to prevent sticking), put the dough into the container (with the interface facing upwards), cover it with plastic wrap and ferment for 40 minutes.

13. Put the fermented dough on oiled paper and cut it into packages (deeper).

14. Put the baking tray upside down in the oven and preheat it at 200 degrees for 20 minutes.

15. After preheating, spray water into the oven to make steam. Lift up the oiled paper, put the dough on the baking tray and spray water again to make it generate steam (about 20 times).

Bake at 16.200 for 30 minutes, observe the coloring, and cover with tin foil in time to prevent baking.