Caesar's bread

“Sometimes people call Caesar's bread by different names, such as New York or Vienna. Whatever it may be, whatever it may be in the middle of it, the bread is known for its star shape on the surface, its slightly condensed skin and the sense of impregnation of the entrance.” “The use of Chinese swarms to improve the taste, quality and colour of the bread makes the final product much better than the one sold in the store.” He was confused and made Chinese noodles were put straight into the freezer. As a result, it did not rise as scheduled and had to be re-cooled after the temperature of the placement room rose. Caesar had to be delayed. However, this failure does not seem to have had a significant impact on it. The second colded Chinese noodles still give them an infinite vitality and appear to be in good shape. “The traditional Caesarian method of making bread requires a series of folding techniques, like making paper flowers. Whether it takes time or not, it's not easy to learn. Most now use metal or plastic Caesar cutters. You can also make bread knots for Caesar's bread, and make bread that looks very similar with a minute of folding." What's that old fold? Very curious. It's too bad to see. The simplest thing to do is to use the cutter, but there is. But that is not a complicated conclusion, and if there is no error in understanding, it should be done correctly. Close it, ferment it up for 45 minutes, then turn it over for 45 minutes. Finally baked. Nice color, gold brown, crusty, soft inside。