Fang Zi is from the teacher of love and freedom.
Put all the ingredients other than butter together until the gluten is extended and the surface is smooth.
After adding the butter to the expansion stage, add the walnuts and mix well, and put the warmth to carry out the basic fermentation.
At the end of the basic fermentation, the dough was divided into 3 parts on average, and after being rounded, it was relaxed for 15 minutes.
The loosened dough is made into an oval shape. After turning over, the dough is rolled into an olive shape from top to bottom. The dough is discharged into a baking tray and placed in a warm and humid place for final fermentation.
At the end of the final fermentation, the surface was sprinkled with rye flour, and a long opening was made in the middle with a sharp knife, and four openings were made on each side.
Into the oven preheated at 200 ° C, the middle layer, fire up and down, 25 minutes.