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ingredient (5 pieces)

150g of strong flour,
2g of salt, 2g of instant dry yeast,
100g of water

hard flour 1cup+1T+2t(150g)
salt 1/2t(2g), Instant Dry East 2/3t(2g)
water 1/3cup+1T+1t(100g)

Paper cups, spoon measurements
1.5 cups (150g) of strong flour,
1/2 teaspoon salt (2g), 2/3 teaspoon instant dry yeast (2g),
1/2 cup water + 2 small alcohol (100 ml)

How to make

1. Sift 150g of strong flour.
2. Add 2g of salt, 2g of yeast, and 100g of water and knead.
3. When you stretch the dough, you can see the fingerprints, but knead until the stretched part is torn.
(70% to 80% gluten)
4. Make the dough surface even.
5. Ferment for 30 minutes to 1 hour.
6. When you press the dough, ferment it so that the pressed part doesn't fill up again.
7. Remove the gas from the dough lightly.
8. Please divide about 50g each.
9. Make the dough surface even. (Round)
10. Apply it for 10 to 20 minutes.
11. Roll the dough widely using the powder.
12. Remove the gas from the edge.
13. Turn the dough upside down and press the ends one by one.
14. Push the dough in with the thumb of one hand,
With the other hand, press the dough and seal it.
15. Pinch the joints well.
16. Extend it to the length you want and trim the shape.
17. Ferment for 30 minutes to 1 hour.
18. Dry the surface for 1 to 3 minutes.
(To the extent that it doesn't come out when you touch the back of your hand)
19. Please make a sheath.
20. Sprinkle a lot of water.
21. Bake at 240℃ (464℉) for 3 minutes and at 190℃ (374℉) for 15-20 minutes.

Notes

*Keep water at room temperature 1 hour before use.
*For convenience, liquid ingredients are also marked in g.
*When making bread, change the temperature of the water depending on the season.
(ex. Spring, fall, lukewarm, summer cold, winter warm)
*If you replace instant dry yeast with raw yeast, you can double it.

Taste

It's chewy on the outside and salty on the inside. 5.5/10 is true to the basics

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