150 g of water and whole wheat flour are evenly distributed and refrigerated overnight.
Add other ingredients to the gluten.
Fermented to about 2 times the size.
After the fermentation, the gas was taken and divided into 2 parts on average.
Take a shot into an ellipse and prepare for shaping.
Fold as shown.
Fold the sharp corners above. Fold in half, pinch the seal and turn over.
It is formed into an olive type and fermented at 37 degrees for about half an hour.
Take it out, spray water, dust, and cut the bag. You can be a little heavy. The oven is preheated in advance and fires 220 under fire 220.
About 25 minutes or so, the skin is golden.