Mixing high flour and low flour, French hydrolysis, basic fermentation at room temperature of 22-24 degrees and 24-26 degrees for 40 minutes, transferring to fermentation for 40 minutes, cutting and preforming, pillow-shaped, placing on French fermentation cloth, relaxing for 20 minutes, finally shaping, rubbing into a 55 cm rod, finally fermenting for 60 minutes, baking with a knife, and steaming for 230/200.3 seconds.