Zabata bread, Italy

The sun had burst in recent days, the temperature had risen and some had panicked. Observes the thermometer, which at midday, the room temperature can be maintained at 25 degrees or below, and completes it in the Italian Shabata, which requires fermentation at 22-25 degrees for 15-20 hours. "Italian Shabata bread with special shapes like shoes" is described in the book. It doesn't look like shoes at all. How can a shoe not talk? It's not a shoe, it's a slab. I've been with Mr. Meng's slipper bread -- a rectangular flat sample. And the Japanese master's Shabata, on the surface, slashed two blades. It's a very special form of plasticization -- it's going to fall out of the fermented face, and it's going to be equal and long. It's lined up on the tray, with one end wide and narrow, like the shape of the toe and the heel. And the scratches left on the wide end of the finger were hidden like toes. How could it be shoes? It's like a 100% Chinese way of doing it. The fermentation, the fermentation, the fermentation, the fermentation. Something went wrong with the cut. Or is it a bit hesitant to cut? The noodles did not form a neat cut, but were wrinkled out of the blade. We can't fix it, we'll just bake it. It's ugly, it's fine。