250 grams of high gluten flour

Instant dry yeast 3g

Salt 3g

Water150g-160g

French stick?

Knead all the materials into dough and fold it for many times to make the dough elastic and smooth. After kneading, cover it with plastic wrap and put it in a warm place (about 24℃) for the first fermentation. After about 60 minutes, it will expand to twice its volume.

Cut the fermented dough into equal parts, gently press the dough to exhaust gas, and then let it stand for 20 minutes.

Roll out the dough with a rolling pin, roll it up from top to bottom to tighten the surface, knead it, gently stretch the rolled dough into strips and put it into a pulverizer.

Spread a thin layer of vegetable oil on the surface of the dough and put it in a warm place for secondary fermentation. After 40 minutes, it will expand to twice its volume again.

After secondary fermentation, cut the dough surface with a sharp blade.

Preheat the oven for 220℃, spray some water mist on the inner wall of the oven with a watering can while the bread enters the oven, and bake for 22-25 minutes until the surface of the bread turns brown.