Step 1

Put the high-gluten flour, yeast powder, sugar, and salt in a basin and stir well.

Step 2

Add water and corn oil and mix it with chopsticks to form a flocculent, then take it out and knead it back and forth on the countertop until the dough becomes uniform and not rough. Flatten the dough, put it in a sealed box, cover it and let it cool at room temperature for about 1 hour, then put it in the refrigerator for 10~18 hours. ⚠️ In high-level flour, you can replace it with 1/5 whole wheat flour, and olive oil can also be replaced with corn oil

Step 3

Take out the refrigerated fermented dough and let it warm at room temperature for 1 hour. Then sprinkle a little high-gluten flour on the operating table, put the dough on the dough and press it lightly to vent, divide it into equal amounts of 10 equal parts, shape it into a ball, and put it into the baking sheet with the mouth facing down.

Step 4

Ferment for a second time at 35-40 °C, wait for the dough to double, and sift a little high-gluten flour on the surface.

Step 5

Preheat the oven to 205°C. Use a sharp blade to make a deep cut in the middle.

Step 6

Put it in the preheated oven and bake at 200° in the middle for about 16 minutes.