Step 1

Pour all the ingredients into a chef machine (or bread machine, or!) Knead the dough until it can be stretched out with the palm of your hand, and you can see the thinness of your fingers without breaking.

Step 2

Seal the kneaded dough with plastic wrap, put it in the refrigerator and leave it overnight for the first fermentation. (Fermentation time is about 8 to 12 hours)

Step 3

The dough that has been fermented for the first time will expand about 2.5 times in size, gently scrape the dough onto the panel with a scraper and knead gently with your hands to bring the dough back to room temperature (25~28 degrees)

Step 4

Cut the dough into two equal parts with a scraper, pat the dough with your hands or rolling pin to gently roll out the dough, and then roll them into a circle. (If the dough is sticking, you can sprinkle a little flour)

Step 5

Cover the dough with plastic wrap and let it rise for about 20 minutes.

Step 6

Flatten the dough one by one by hand, squeeze out the air, roll the dough into a square or rectangle with a rolling pin, roll it from one side in, and form a long or oval loaf. (Shape according to your preference) Place the dough with the joint line facing down, place it on a baking sheet lined with oil paper, cover with a damp cloth or plastic wrap, and let it rise for the second time. (At 30 degrees Celsius room temperature, the fermentation time is about 60 minutes)

Step 7

Lightly sprinkle the fermented dough with some high-gluten flour, and use a cutting knife to scratch the cut marks on the dough (you can cut various patterns according to your liking).

Step 8

Finally, put the dough in an oven preheated to 200 degrees and bake for 20~25 minutes.