麵包

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. 手打濕，包子式整型；整後再放室溫二小時

5. Container covered with cloth, 灑滿????米粉；dough 接著“包子式整型”，整後放入container, lid with plastic or foil, 置冰箱隔夜. 12 hours

6. 從冰箱取出，4-6 hrs 回到室溫 （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