1. Autolyse 1 hour
2. Add Sourdough Starter, and wait 15 min
3. Add Salt, and wait 15 min
4. 1st S & F (x4), and wait 20min
5. 2nd S & F (x4), and wait 50 min
6. Lamination (Add natural color powder, dried fruits & nuts)
7. Rest in tupperware/glassware, wait for 30 min
8. 3 C & F - 30 min interval
9. Rest 1 hour
10. Shaping !!!GENTLY!!!
11. Cold Retard for at least 4 hours




Dutch Oven

Preheat Oven and dutch oven/iron cast (250°C for 1 Hour)/(260°C for 30mins)

Bake at 250°C for 25Mins (With Lid)

Open lid and bake at 220°C for 20Mins




Baking Stone / Open Bake

Preheat Oven with baking stone (250°C for 1 Hour)/(260°C for 30mins)

Bake at 250°C for 15Mins (With water/steam)

Take out steam and bake at 220°C for 20-25Mins

Tips for rabbit ear

• Dough should be cold enough and oven/steam should be hot enough
• Do not too focus on scoring pattern
• Rabbit ear should be at 45° angle and around 1/2 inch deep

小篮子

• 50g（40g) sourdough starter 
• 240g ( 192 g )Pan Syokunin
• 30g ( 24 g )Super Melanger 
• 30g ( 24 g )Wholemeal
• 238g ( 190.4 g )+ 2g (1.6 g )water 
• 6g (4.8 g )salt