2. Making dough: put sugar, sea salt and a small amount of milk (1/4 cups) into a cooking basin and stir evenly with an egg beater. Add high-gluten flour and instant yeast, quickly break it up to dissolve it, then pour in the remaining milk, beat it evenly with a spatula, add olive oil after all mixing, gently knead it with your hands to make the olive oil disperse, and knead the dough: move the dough to the operating table, and scrape it off with a spatula if it sticks to the cooking basin. Hold the dough with both hands and knead it like a circle until it becomes judo. At first, the dough may stick to your hands or operating table, so prepare a scraper or scraper to deal with it.

3. When the dough is no longer loose, beat it on the operating table with one hand, then fold it in half, then beat it on the side with the dough and repeat the steps of beating and kneading. Pay attention to knead evenly on both sides. The temperature after kneading is 26-28 DEG C; Open the edge of the dough with your fingers. If you can extend it to the thinnest part of your finger, you will succeed. If it is damaged, continue kneading.

4. First fermentation in the refrigerator: knead the dough into an oval shape, put it on a baking tray covered with oven paper, and fold the four sides to cover the dough. Then gently wrap the whole baking tray in a plastic bag and send it to the refrigerator for refrigeration. Leave it overnight for the first fermentation.

5. After the first fermentation, the dough will swell about 2.5 times. Take it out of the plastic bag and gently peel the dough off. If the dough sticks to the paper, it will be damaged if it is torn off by force, and it can be scraped off with a scraper.

6. Grouping the dough: move the dough to the operating table. Once the dough is cold-cut, it will harden a little, so it should be gently rubbed by hand to restore the temperature of the dough to room temperature (25~28℃). Cut the dough into two equal parts with a baking tray or scraper. If there is adhesion, you can sprinkle some flour first.

7. Gently roll the dough into a quadrilateral with a rolling pin to ensure the uniform thickness of the dough.

8. Fold the dough in half from front to back.

9. With the seam line up, turn the dough 90 degrees, then fold it in half and circle it. The same is true for the rest of the dough.

10. Proofing: Put the dough combination line down on the operating table, then cover the canvas (or thick cloth), hard wringing wet cloth and plastic wrap (or plastic bag) layer by layer in turn, and proofing for about 20 minutes.

1 1. Forming: Gently flatten the dough one by one in your hand to squeeze out the air. Roll the dough into a square with a side length of about 20cm with a rolling pin, fold it inward from one side 1/3, and press the joint line with your wrist. Then do the same step in the other direction.

12. Fold it in half again, press the joint line tightly, and roll it into a rectangular French bread shape with uniform thickness and a length of about 2 1~23cm by hand.

13, final fermentation: the combination line of dough is facing down, and it is placed on a baking tray coated with a thin layer of ghee in advance, leaving a gap in the middle. Then cover canvas (or thick cloth), hard wringing wet cloth and plastic wrap (or plastic bag) layer by layer in turn, and let it stand at about 30 degrees Celsius for about 6 minutes for final fermentation.

14. Baking: lightly sprinkle high-gluten flour on the dough surface, and make a straight cut on the upper right of the dough with a water-soaked knife. The deeper the cut, the more beautiful the incision. Finally, bake in an oven preheated to 200 DEG C for 20 to 25 minute.