2. Except the mixture of linseed oil and yeast, put it in the refrigerator 1 hour or more. In the expansion stage, the dough can be pulled out of the film, but it is easy to have holes, and the edges of the holes are irregular and serrated.
3. Add yeast and linseed oil and continue to knead until the dough is completely swollen. The dough surface will be smooth and a thin film can be pulled out. At this time, the dough is not easy to have holes, that is, the edges of the holes will be very smooth and round.
4. Divide the dough directly into three parts. Take a piece of dough and make it into an oval shape. On the reverse side, the left side is folded vertically 1/3, and so is the right side. Then roll out the dough, roll it from top to bottom and pinch it down.
5. Put the lid in a warm place to ferment until it is full for 7 minutes. If there is not enough time, you can put it in the refrigerator for one night and take it out the next day to continue fermentation until it is full at 7 minutes.
6. Put it in a preheated oven 185 degrees, and bake at the lower layer for 40 minutes.
7, cooling out of the furnace.