- Ingredients -
200g strong flour (powdered snow)
0.5g semi-dry yeast
3.6g natural salt
*1) 200g water
- Instructions -
① Making the dough
In a bowl, mix the strong flour and yeast, then push them to one side.
In a separate bowl, dissolve the salt in lukewarm water, then add it to the first bowl. Use a plastic scraper to mix, breaking up the flour. Never stir in circles. Mix just until there is no dry flour left. *1)
Leave the scraper in the bowl, cover with plastic wrap to prevent drying.
② Punching
Perform punching a total of 3 times, every 20 minutes at room temperature.
Insert the scraper from the side of the bowl, lift the dough as if scooping it up, and turn it over.
For each turn, rotate the bowl by 120 degrees and punch the entire dough in 3 parts from all around.
③ Fermentation
Cover with plastic wrap and let it ferment at room temperature.
(Ideal room temperature is around 25 degrees Celsius.)
Depending on the room temperature, it will take about 3-5 hours. Fermentation is complete when the dough has roughly doubled in size and small bubbles appear on the surface.
④ Preheating
Preheat the oven to 250 degrees Celsius with the baking sheet and a bowl or pot (dough cover) about 26cm in diameter inside.
Once preheated, start heating for about 50 minutes.
⑤ Shaping
Start shaping the dough by calculating backwards from the preheating time.
◎ Prepare a piece of parchment paper cut to 25cm square.
◎ Sprinkle flour evenly on the countertop.
Hit the dough against the side of the bowl to dust it with flour.
Insert a scraper all the way to the bottom of the bowl along the inner circumference of the bowl, 
then invert the bowl over the floured countertop to release the dough.
Dust the surface of the dough with flour in four places, top and bottom, with the idea of stretching the dough into a square.
For the right side, lift the dough with your left hand, slide your right hand underneath, and pull the dough to stretch it.
For the left side, do the opposite. Lift the dough with your right hand, slide your left hand underneath, and pull the dough to stretch it.
Fold it into thirds, flip it over to shape it, and quickly place it on the parchment paper.
⑤ Baking
Remove the preheated baking sheet and dough cover from the oven (keep the oven heating after removal).
Slide the dough, still on the paper, onto the baking sheet and score it lengthwise. Cover with the dough cover and place in the oven.
Reduce temperature to 240 degrees and bake for about 20 minutes.
Remove the baking sheet from the oven, remove the cover, and return to the oven.
Reduce to 230 degrees and bake for 12-13 minutes, or until browned.
[Point]
◎ Cut the bread only after it has cooled down to some extent. Due to the high water content, it is very difficult to cut it immediately after baking. Always use a very sharp knife.
◎ Covering the dough promotes bread expansion due to the steam generated by the moisture in the dough.
◎ Always close the oven door immediately after removing the baking sheet and keep it heating immediately. (Maintain the oven temperature as consistently as possible to prevent it from dropping.)
