The steps are as follows:

Preparation of ingredients: 500g of high-gluten flour, 7g of yeast powder, 0/0 g of salt/kloc, 320ml of olive oil and appropriate amount of cold water.

1, 500g high-gluten flour, 7g yeast powder, salt 10g, 320ml olive oil and cold water.

2. Fully stir by hand, and add appropriate amount of water to adjust the hardness of the dough and knead it into dough.

3. Knead the gluten in the dough until it is elastic and squeeze out the bubbles in the dough. Pour an appropriate amount of olive oil on the panel, which can effectively prevent adhesion. The longer the dough is kneaded, the softer it becomes.

4. Put the kneaded dough into a bowl, cover it with plastic wrap and wake it at room temperature for 2 hours. The dough is twice as large as the original one, and the fermentation is successful.

5、? After taking out the dough, squeeze out the air, knead it into long strips, and continue to stir at room temperature for 2 hours.

6、? Sprinkle a little water and flour on the dough after waking up, and cut a hole on the surface with a knife to help control the expansion direction of bread.

7. Put in the oven and bake at 220℃ for 25 minutes.

8. Take it out after the exam.