450 grams of flour

Yeast 16g

Methods/steps

1

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

2

Open the lid of the crisper, as shown in the figure below.

It is very important to ferment the crisper in the shade for 8~ 12 hours. The texture and flavor of bread depend on this long-term fermentation, and we must not be lazy.

three

Put the remaining 300g of flour,12g of yeast and 30g of salt into a container, and put the noodles fermented before12h into this container.

four

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

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-transmitting sheet, and then the dough will be a little sticky.

seven

The oven can be played below. Pour hot water into the dish as shown in the figure, and put the dish 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 to prevent the dough surface from being too dry.

eight

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

nine

Fermentation lasts about two hours. When the dough doubles in size, the baking tray can be taken out.

10

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

1 1

Gently press the dough with the palm of your hand, flatten it, and press it into cakes.

12

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

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

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

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

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

Place the dough on a baking tray sprinkled with corn flour.

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

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

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

Without these cuts, the crust of bread will prevent it from becoming bigger and fluffy when baking.

We can finally start baking. We still have to put a shallow dish of water at the bottom of the oven, put it on the fire, adjust it to 200 degrees, bake it for an hour, take out the shallow dish of water, turn off the oven and wait for 30 minutes.

Provide finished products

Matters needing 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 chlorine, but it must be cooled before use.

Don't be impatient in the last 30 minutes, otherwise the bread will collapse and all previous efforts will be in vain.

Salt is necessary, it can adjust the fermented dough.