Put water in the bowl Put an instant yeast After 1 minute, mix evenly the instant yeast using a spatula After adding salt, mix evenly the salt. After putting strong flour(bread flour),
Using a scraper until the flour is invisible dough completion temperature: 27 ℃ After 15 minutes of rest, the first fold (folding) After 15 minutes of rest, the second fold (folding) After 15 minutes of rest, the third fold (folding) After 15 minutes of rest, the fourth fold (folding) Refrigerated fermentation 12 hours (refrigerator temperature 2 ℃) After refrigeration fermentation,
Place the dough in a room at room temperature. and wait until it is 18 ~ 20 ℃. Lightly fold the dough and round it
Rest At room temperature for 20 minutes Put a cloth on a banneton and sprinkle flour. Fold the dough lightly and round it
(Final) then put dough in Banneton Put the second fermented dough
into the preheated lodge.
Scoring on top of dough. Cover the lodge 10-inch combo cooker lid Put it in the oven.
baking for 25 minutes remove the lodge cover and
continue baking for 25 minutes
At this time, the temperature: 220 ~ 230 ℃ Remove the bread from the oven and cool completion Tasting after completion of bread