dosage

High powder (p? 50 grams

Water (p? 35 grams

Yeast (p? 1 g

Salt (p? 1 g

50 grams of high flour (sour dough)

35g of water (in sour dough)

Natural yeast (in sour dough) 4g

50 grams of high flour (packed in the pool)

50 grams of water (tank)

Yeast (tank) 0.4g.

50 grams of whole wheat flour

Rye flour 50g

Gaofen 83g

96 grams of water

Sugar10g

Butter 8g

Salt 5g

Yeast1.7g.

working methods

1. Will it be P? Thaw the yeast in the fermented te material with warm water and mix all the materials evenly. After standing at room temperature 1 hour, put it in the refrigerator for cold storage 12 hours.

2. Mix the materials in the sour dough evenly and leave it at room temperature for 12 hours.

3. Mix the materials evenly and leave them at room temperature for 12 hours.

4. Mix the three kinds of yeast heads with the dough ingredients and knead for a few minutes until the dough is uniform. If the dough is wet and soft, it can be folded twice by folding and standing.

5. Dough fermentation 1.5 hours.

6. Put the dough into a rattan basket and preheat the slate and stone in the oven for 250 degrees.

7.45 minutes later, pour 300ml of water into a baking tray filled with stones to make it generate steam, put the dough on baking paper, move it to a slate, bake it on low fire for 5 minutes, then remove the stone baking tray and bake it on high and low fire for 10 minute, then cool it to 200 degrees for 20 minutes and let it cool.