How to make Scali bread with Hemp seed

Instructions

1. Put gravity flour in the bowl and make 4 grooves.
2. Put yeast, salt, sugar, and milk powder in each groove.
   Mix it with the flour first so that the ingredients do not come into contact with each other, and then mix it all together.
3. Add water and knead until it forms a ball.
4. Add olive oil and knead by hand for 15-20 minutes until smooth and elastic.
5. Sprinkle a little olive oil on the top of the finished dough and coat it,
   Cover with wrap, drill a few holes, and ferment for 40 minutes to 1 hour at 27-30℃.
6. After fermentation, press the dough with your palm to release gas and divide it into 3 equal weights (about 162g).
7. Spread out the dough in an oval shape and roll it to a uniform thickness to form a long cylindrical shape,
   Pinch the last part and attach it well to finish.
8. Put 3 pieces of dough side by side, gather the top part, attach it slightly, and do a three-strand braid.
   (If it is 1 2 3 from the right, repeat 1→2, 3→2, 1→2, and braid with a slightly loose feel)
9. Pinch it well so that the tip does not come loose.
   Gently pass both ends of the braided dough to the back of the dough and pinch it to fix the shape.
10. After molding, spray plenty of water on the top surface using a sprayer,
    Roll it over the hemp seeds and spread it all over the dough.
11. Before the second fermentation, spray water one more time to fix the hemp seeds so that they do not fall off.
12. Cover with cling film and ferment for 30-40 minutes.
13. Sprinkle plenty of water on the fermented dough and bake in an oven preheated to 180℃ for 25-30 minutes.
    (Bake time may vary slightly depending on the oven)