1. Feed starter one night before (40g water+40g flour)

2. When the starter rises to double height, mix it with water and salt. The, add flour, and mix until no dry flour left. Cover with a wet towel or cling film, and rest for 30 mins.

3. 30 mins later, do the first stretch and fold. Do another two stretch and fold later every 1.5 hours. (Total 3 stretch and fold including the first one)

4. Let the dough rest for 1 hr after the third stretch and fold. Then, do the pre-shaping.

5. Let the dough rest for another 30 mins after the pre-shaping. Then, do the final shaping.

6. Put the dough in the fridge overnight or at least 12 hours.

7. Scoring the dough. Meanwhile, preheat the oven to 220 Celsius, and put two trays in the oven. One in the middle, and the other in the bottom. Also, boil a pot of hot water. 

8. Add boiling water to the bottom tray when putting the dough. Bake at 220 Celsius for 10 minutes, and then turn the temperature to 200 Celsius for 20 minutes. (The baking time is longer than the previous recipe as the size is bigger in this recipe.)

1. Cut the carrot and potato into small chunks. Slice mushrooms. Finely chop the onion and garlic. Cut the chilli.

2. Cut the corn along the cob for corn pieces. Keep the cob.

3. Add oil to the pot. Fry the onion to soft and the carrot to bright, and then add black pepper. Then, fry the mushrooms to soft and the corn to bright. Add the potato chunks.

4. Boil the mixture of 1.5 cup water and 1.5 cup plant milk. Add it into the pot. Cook until boiling. Then, turn low heat, cover the lid and cook for 30 minutes.

5. 30 minutes later, use the ladle or spatula to press the potato. Season with salt and pepper. Stir the soup every 10 minutes to prevent it from being burnt. A total of 2 times.

6. Cook for another 5 minutes. Dilute the soup with another cup of plant milk if necessary. Cook until boiling and done!