Make a starter:

All the materials of the mixed starter will double in about 6-7 hours at room temperature of 23℃.

Making the main dough:

Take 105g leaven, mix all the materials of the main dough, and knead by hand or chef's machine. It needs to be folded 3-4 times, once every half hour, and the main dough is folded within 2 hours after being stirred.

After folding, transfer the dough to a greased container, seal it for 4-5 hours to 2-2.5 times the size at room temperature of 23C, and it won't rebound when pressed with your fingers.

Plastic surgery:

Quickly, neatly and gently, make round European buns, put them in a fermentation basket, seal them and put them in a refrigerator (4C) for two rounds 12- 14 hours. (See my previous Opel prescription for specific plastic surgery techniques. )

After the second refrigeration, preheat the oven to 475F(245C) at least 45 minutes in advance with a slate (with a baking tray on the lower floor) or a cast iron pan.

Transfer the dough directly from the fermentation basket to the pot, cut the package, cover it, bake for 25 minutes, then take it to the cover and continue baking 15 minutes for coloring. This dough paints quickly.

Transfer the dough directly from the fermentation basket to the slate, cut the package, pour a cup of boiling water into the baking tray, bake for 25 minutes, and take out the baking tray to continue baking 15 minutes.

Let it cool at least 1 hour after taking out the furnace, and cut it thoroughly.