Flour 450g

Yeast 16g

Methods/steps

1

Honey, water,150g flour and 4g yeast are mixed in a fresh-keeping box and stirred evenly.

2

Open the lid of the crisper, as shown below.

It is very important to put the crisper in the shade and ferment for 8~ 12 hours. The grain and flavor of bread depend on this long fermentation, so you must not be lazy.

three

Put the remaining 300 grams of flour, 12 grams of yeast and 30 grams of salt into a container, and put the flour fermented before 12 hours into this container.

four

The next step is stirring. Xiao Sanfu uses an electric mixer. If there is no electric mixer at home, it is very simple. Just stir with chopsticks. The electric mixer can stir for 3 minutes, and it takes about 10 minutes to stir with chopsticks.

five

Cover the container with a wet towel and wait for 20 minutes.

six

The next step is to knead the dough. The qualified degree is that you can gently pull the dough into a light-transmissive sheet, and then the dough will be a little sticky.

seven

The oven can be played below. Pour hot water into a plate as shown in the picture and put the plate at the bottom of the oven.

Hot water has two functions, one is to keep the oven warm, which can accelerate the fermentation of dough, and the other is to keep the oven moist and prevent the dough surface from being too dry.

eight

Put the dough into the baking pan, pay attention to spread some oil on the baking pan to prevent the dough from sticking to the baking pan, and put the baking pan into the oven for secondary fermentation.

nine

The fermentation lasts about two hours. When the dough has doubled in size, the baking tray can be taken out.

10

Now it's time to knead the dough. Don't knead it too hard. Just knead it for one minute. At this time, if you like, you can add some snacks such as nuts and raisins to the dough according to your taste.

1 1

Press the dough gently with your palm, flatten it, and press it into a cake.

12

Fold the bread in half, then fold it in half, and it becomes a fan after folding.

Put a wet towel on the dough and wait 10 minutes.

This time, flatten the dough again with your knuckles and press the dough into a cake.

This time, the bread is squeezed into dough again by extrusion.

Next, gently put it on the dough by hand and turn the dough until it can be easily turned by hand.

Place the dough on a baking tray sprinkled with cornmeal.

Cover the dough with a dry towel and wait for an hour.

This step is optional. If you like to have a hard shell on your bread, you can add100g of starch to 200g of water, stir well and smear it on the dough.

Cut several 1 cm thick holes in the dough with a knife. Standard bread is usually marked with a cross.

If these cuts are not made, the crust of bread will prevent it from becoming bigger and fluffy when baking.

Finally, we can start baking. We still need to put a shallow dish with water in the bottom of the oven, bake it on fire, adjust it to 200 degrees, bake it for one hour, take out the shallow dish with water, turn off the oven and wait for 30 minutes.

Offering finished products

matters need attention

Try to use pure water for dough mixing. Tap water contains chlorine, which will inhibit the efficacy of yeast. Boiling tap water can also evaporate the chlorine, but it must be cooled before use.

You must not be impatient in the last 30 minutes, otherwise the bread will collapse and the previous efforts will be in vain.

Salt is necessary, it can adjust the fermented dough.