Lamian

Method

1. Stir 2 g of fine salt and 0.25 tsp of alkaline water into 66 ml of lukewarm water until dissolved. Put 120 g of strong bread flour in a bowl and pour in the liquid in three additions, raking with chopsticks until the flour is in shaggy flakes with no dry patches.
2. Press the flakes into a firm, stiff dough and knead on an unfloured worktop for 10 minutes, pushing with the heel of your hand and folding back. It will be tight and slightly rough. Cover with a damp cloth and rest 30 minutes.
3. Knead again for 5 minutes — the rested dough will now stretch easily and turn silky. Rub the surface with 1 tsp of neutral oil, cover tightly and rest a further 30 minutes; the gluten must relax completely or the strands will snap.
4. While the dough rests, bring 300 ml of beef broth to a bare simmer in a small pan with 40 g of thinly sliced white radish. Simmer 10 minutes until the radish is translucent, season with a pinch of ground white pepper and extra salt if needed, and keep hot.