【Ingredients】：

Dough:

Strong gluten Flour 200g

Yeast 2g

Salt 4g

Clear Water 110g

Alkali water:

Baking soda 20g

Clean Water 500g

【Step】:

1. Add yeast into water and mix well. Add flour and salt and knead out fascia.

2. Take out the dough and knead it on the kneading mat for 2-3 minutes until it forms a round dough. Refrigerate the dough for 20 minutes.

3. Take out the dough and divide it into 6 pieces

4. Take 1 piece of dough and roll it into the shape of ox tongue, turn it over and roll it into a long strip from top to bottom. Gently knead it from the middle to both sides into a thick strip with thin ends in the middle.

5. The finished bread germ should be refrigerated for more than 60 minutes without waking up or covering the surface with plastic wrap.

6. When the freezing time is approaching, make lye water. Pour 500 grams of warm water at 50 degrees Celsius into a stainless steel basin, add 20 grams of baking soda, stir until melted.

7. Place the frozen bread embryo face down in lye water and soak for 20 seconds. You must wear gloves! After 20 seconds, get our file, leave it on the baking net for a few minutes, and then place it on a baking tray lined with oiled paper or oilcloth.

8. Take a sharp knife and make a slight deep cut in the Prez. Sprinkle with sea salt.

9. Let sit for 15-20 minutes after cutting.

10. Heat in preheated oven at 200℃ / 390℉ for 20 minutes. Immediately after the oven comes out, let cool with a baking net.