1, recipe (%): flour 100, yeast 1, salt 1, water 65.

2, mix the ingredients in the recipe, add a certain percentage of water, slow 4 to 5 minutes, fast 7 to 10 minutes, mix into a dough, dough temperature of 24-26 ℃; dough resting 30- 40min later, divided, each piece of dough weight 250g, the final rise time of 70min, temperature 32 ℃, relative humidity 70%, dough rise to 80%, with a razor blade along the surface of the bread cuts; immediately sent to the oven, through the steam, oven temperature 235 ℃, baking time 25-30min can be.