2. Cover with a cloth and ferment at room temperature for 60-80 minutes.
3: Ferment the dough to twice its original size. Poke holes in the dough with a finger dipped in dry flour and the holes will spring back slightly.
4: Dust the dough with flour and fold it over, then knead it again.
5. Then roll the dough into a thicker round. Put it on a baking sheet.
6, cover with a cloth and ferment at room temperature for 30 minutes.
7: After 30 minutes, use a knife to make a lattice on the surface of the dough.
8: Cover with a cloth and continue to ferment at room temperature for 45 minutes.
9. After 45 minutes, preheat the oven, find a baking sheet, put a baking stone inside, put it in the oven, adjust the upper and lower heat 230 degrees preheating for 20 minutes or more.
10, this time look at the dough, basically has been fermented to double the original size. Spray the surface of the dough with water and sift a thin layer of buckwheat flour.
11, wait for the oven to finish preheating, now the baking stone on the pour some water to create steam, and then quickly put the dough into the middle of the oven, bake with upper and lower heat 230 degrees for 30-35 minutes.
12, out of the oven on the grill to cool until not so hot. Then you can eat!
13, this is really a simple operation, nutritious and delicious, healthy bread oh! To diabetics as a staple food is also very good drops!
12.