2. Put it in a big box. Still turning every 30 minutes. 12℃ proofing box will be used in industry, which is not available in home baking. Now the weather is normal temperature. The fermentation time is about 2 hours.
3. After the first round, put the dough on the fermented cloth. The dough is wet, so there will be traces of pulling. Draw the dough into a rectangle by hand. Wrap the dough with waterproof tarpaulin and relax at room temperature about 1 hour.
4. After one hour, open the tarpaulin and shape it in sections. This step is different for different people.
If there is a complete triangle, it is to cut the face column into triangles with a knife, and then close the incision below.
6, the overall shape is round or square, that is, it is used on the surface column, cut into sections and then reshaped.
7. Room temperature is about 30-40 minutes. Before entering the oven, pat off the big bubbles on the surface. If you are afraid of slapping hard, you can make a hole in the bubble with a toothpick and deflate it slowly.
8. Put a baking tray at the bottom of the oven, put stones in the baking tray, and put slate in the middle of the oven. Preheat together and set the maximum temperature of the home oven to as many degrees as possible. It is best to preheat 1 hour. Before the dough goes into the furnace, pour a small bowl of boiling water on the stone, and the dough quickly transfers to the middle slate and closes the door. After the steam disappears, take out the lower baking tray, change the temperature to 180℃, spray water with the watering can again, close the door and bake for about 25-30 minutes.