Yeast 3g, warm water 170g (used in winter), high-gluten flour 250g, black sesame 10g, salt 3g, olive oil 15g, cranberries and nuts 35g.

step

1, add yeast in lukewarm water (35 degrees), stir evenly, and let stand for 5 minutes.

2. Add high-gluten flour and black sesame seeds, stir with a scraper or knead by hand, and let stand for 20 minutes.

3. Add salt and stir well.

4. Add olive oil, stir well and let stand for 30 minutes. In the original prescription, it is described that the membrane can be pulled out after two times of standing and hydration, but mine is not, but a coarse membrane state.

5. Add nuts, stir well, and put them in the oven for fermentation at 32 degrees to double the size.

6. Rub the dough into powder, make the fermented dough smooth and face down, gently exhaust, draw the four corners into a rectangle, roll them twice, close the mouth and pinch them tightly to form an ellipse, and make two turns to make it twice as big.

7. Dust the surface of the second dough, cut into packages, spray a layer of water mist on the surface, and bake in the oven at 200 degrees for 25 minutes.