Step 1

Add flour, salt, sugar, yeast to the basin

Step 2

Add water and knead into a smooth dough, the dough has less water content and cannot be kneaded into a film, just have a thick film

Step 3

The kneaded dough does not need to be fermented, but directly divided into 9 parts, about 70 grams each, and the plastic wrap on the back cover is relaxed for 10 minutes

Step 4

Take a portion and roll it into an oval shape

Step 5

Roll it up from top to bottom, be sure to roll it tightly

Step 6

Pinch tightly at the closing point

Step 7

Rolled into a long strip with a length of about 60 cm and bulging in the middle (as shown in the picture)

Step 8

After crossing the two ends twice, put the joint upwards inside, and apply some water to the interface to press it tightly, otherwise the surface will easily fall off

Step 9

Put it all in the refrigerator or freeze for 30 minutes, so that you can soak it in alkaline water later (if you like a softer texture, you can ferment it at room temperature for 15 minutes before sending it to the refrigerator)

Step 10

Add water to the basin first, then add baking alkali and stir well. Be sure to add water before adding alkali. Gloves must be worn throughout the process of soaking in alkaline water

Step 11

Take out the bread blank from the refrigerator and soak it in alkaline water for 20 seconds to ensure that both sides can be soaked

Step 12

After soaking in alkaline water, put it in a baking sheet lined with oiled paper and cut the bag quickly

Step 13

Put it in the middle layer of the preheated oven and bake at 220 degrees for 20 minutes, and remove it from the oil paper immediately after baking, otherwise it will be difficult to take

Step 14

Baked

Step 15

Freshly baked alkaline bread is crispy on the outside and soft on the inside, and the skin becomes tough and chewy when cooled

Step 16

The bread soaked in alkaline water must be cut and wrapped in the oven immediately, otherwise the skin will bubble, and the second plate I baked in two batches will bubble