Put the yeast and sugar in the bowl, stir evenly with a small amount of warm water, stir well with your hands, cover with plastic wrap, let stand for 15 minutes, and appear big bubbles, it feels like yeast and water are separated.
Mix the yeast water with a mixture of high-powder, low-powder, and salt, add the remaining water, and knead the dough.
After 7 minutes of smashing, start the first fermentation, take about 30 minutes, take out the dough, vent the air, round and continue to ferment.
When the fermentation is 2 times larger, the first fermentation is finished, the dough is taken out, gently pressed, divided into 4 parts, rounded, and rubbed for 20 minutes.
Gently press the dough into an oval shape, first fold the upper 1/3 down, then fold the lower 1/3 up, then fold the two sides in half and seal the mouth.
The seal is placed face down in the baking tray and the second fermentation begins.
After the second fermentation, sprinkle a small amount of high powder on the dough.
Draw 3 passes and spray water on the dough surface
Preheat the oven at 200°, first bake for 7 minutes, remove it, spray water twice on the surface of the dough, then lower the temperature of the oven to 180°, 25 minutes, finish, release, put it on the shelf and let it cool.