Spinach Cheese Twisted Sticks

Mix all ingredients and let them hydrate for half an hour.

After half an hour, a thick membrane should form.

Fold the dough back and forth for the first time, smooth side up, and let it ferment for one hour.

After one hour, the dough should stretch into a thin membrane.

Prepare the filling.

Turn out the dough, gently stretch it up, down, and side to side.

Spread the filling on top.

Fold twice, add another layer of filling, fold again, and let it ferment, observing the texture; in total, it should be folded twice.

Once fermented, divide the dough into four pieces, twist each piece, and place on a floured proofing cloth to rise for 40 minutes. Preheat the stone slab for twenty minutes in advance, spray water before baking (steam is added), and bake at 250 degrees Celsius for 18 minutes.

Bake them until they're golden and fragrant.

Crispy on the outside and soft on the inside; you can add more filling if desired.

Enjoy the finished product!