面包

1. activate yeast: 50g water + 50 g flour (unbleached) ; wait 4hours till it goes to double/full; 

2. 100g yeast ( step1) + 250g water+ 394g flour ( bleached ok) + 8g salt ( last to add)

3. Stir and stay for 4 hours ( covered with aluminum and stay at warm temperatures)

4. 手打湿，包子式整型；整后再放室温二小时

5. Container covered with cloth, 洒满????米粉；dough 接着“包子式整型”，整后放入container, lid with plastic or foil, 置冰箱隔夜. 12 hours

6. 从冰箱取出，4-6 hrs 回到室温 （inside oven with a bowl of hot water)

7. Baking ban coated with flour or top with perchment paper, remove dough (upside down but gently keeping air inside dough) to baking pan

8. Preheat oven to 450 F, put a small bowl of hot water inside oven, put baking pan into oven, 25-30 min