[method]
1. Put all the materials of the middle dough into the mixing tank, first mix the dry powder with the hook-shaped beater at a slow speed, then change the medium speed to the dough to the full expansion stage.
2. The dough of the method 1 is rounded, placed in a fermentation tank, and subjected to basic fermentation for about 90 minutes at a temperature of 28 ° C and a relative humidity of 75%.
3. Put all the main dough materials (except olive oil) into the mixing tank, and tear the dough in the method 2 into small pieces and put them into the tank to stir together. After the dough is added, add the olive oil and mix until the finished stage. .
4. Divide the dough of Method 3 into 180 grams of dough each, round and cover with a plastic bag and relax for about 10 minutes.
5. Press the dough that has been relaxed by the method 4 into a round shape, wrap it into the paralysis, and seal the mouth.
6. Put the method 5 into the fermentation tank, and carry out the final fermentation for about 45 minutes at a temperature of 38 ° C and a relative humidity of 85% until the volume expands to double.
7. Put the surface of the method 6 into the oven and put it into the oven. The above fire is 200 ° C, the fire is 180 ° C, and the baking is about 25 minutes.