Middy Fragrant Black Pepper Round Bread Exclusive

Prepare the ingredients: high-gluten flour, water, yeast, salt, Madi flavoring.

Pour clean water into the basin.

Stir with a spatula.

Pour in Meidi Xiang, salt, and yeast.

Mix into a dough, cover with plastic wrap, and let stand for 20 minutes.

Use a scraper to turn the dough over 360° from the edge of the bowl and press and knead it.

Cover it with plastic wrap again and let it sit for 20 minutes.

Flip and press the dough, knead 1–2 more times.

Sprinkle flour on the silicone mat and move the dough out.

Shape the dough into a ball.

Put it in the fermentation bowl for the first fermentation.

Ferment until it doubles in size.

Divide the dough into four parts.

After rounding, cover with plastic wrap and let sit for 10 minutes.

Take a piece of dough, flatten it, and shape it in a spiral so that it is thick in the middle and thin at the edges.

Pinch it closed like making a bun, and make sure the closed side is facing down.

Cover with plastic wrap and let it rest for 30 minutes, preheat the oven to 220°C with both top and bottom heat.

Transfer the relaxed dough into a baking tray lined with aluminum foil for scoring.

Sprinkle with black pepper and put it in the oven to bake for 20 minutes.

Finished product image.