On the first night, when I prepared my favorite cereal, I used what I had at home, such as cereal, flax seeds, sunflower seeds and 200 grams of water. This 200 grams of water is contained in 435 grams of water of the above material.

Bake sunflower seeds in the oven at 200 degrees for about 8 minutes, and you can smell the fragrance. The temperature of each oven is different. Adjust the baking temperature and time according to your oven temperature.

Mix water and grain evenly, and soak in the refrigerator overnight.

After a night of cold storage, the grain has been soaked in water and can be used to make European steamed buns.

The next day, mix flour, soaked grains (together with water) and the remaining 235 grams of water, knead into dough, cover with plastic wrap and let stand for 30 minutes.

Add dry yeast and knead well, then add salt and knead well until the dough is slightly hard.

Remember, yeast and salt can't be mixed and added to the dough at the same time, because salt is the nemesis of yeast, and yeast will die if it comes into direct contact with salt. Add the dough separately.

Put the dough in an oiled container and cover it with plastic wrap.

Oil is only used to prevent sticking. I got a little olive oil.

After fermenting at room temperature for 30 minutes, fold the dough for the first time;

Put it back into the container and continue to ferment for 30 minutes, then fold it again;

Put it back into the container, ferment for another 30 minutes, and fold for the third time;

Put it back in the container and continue to ferment for 30 minutes, then cover it with plastic wrap and refrigerate.

Fold it three times in 2 hours, just like in the picture. Pull the dough from top to bottom, from bottom to top, from left to right, from right to left.

I did it in a hurry this time, and I didn't have time to film every step of the folding. I'll make it up next time.

After refrigerating for 24 hours, take out the dough.

At this point you can already feel the elasticity of the dough.

Gently press down the air, divide it into two parts, knead it round and let it stand 1 hour to warm the dough. When the dough touches my hand, I can stick some high-gluten flour to prevent it from sticking, and maybe some oil, so I stick a little olive oil on my hand.

1 hour later, round the dough and put it into the fermentation basket smoothly. Pay attention to the fact that the fermentation basket must be sprinkled with high-gluten flour to prevent sticking. Then cover with plastic wrap and ferment at room temperature 1 hour.

Fermentation time should be controlled according to room temperature. My two doughs were baked twice, so the baked doughs fermented for half an hour, which made me feel more porous and tasty.

While fermenting, put the pebbles in the oven, slate and baking tray and preheat them together. The highest temperature of my oven is 230 degrees. If the oven temperature is higher, it can be preheated to 290 degrees. Preheating needs 1 hour.

According to the test, it is better to put the baking tray with pebbles on the upper layer and the slate on the lower layer.

After fermenting 1 hour, press the dough with your fingers, and the dough will rebound slowly, indicating that it has been fermented.

Pour the dough on baking paper and cut it into packages.

Just cut the knife vertically, fast, hard and accurate? I'm afraid the knife will get stuck. A little high-gluten powder or water can also be dipped in the knife. I think pasting water is easier to operate.

After the oven is preheated 1 hour, pour 1/4 cups of hot water into the baking tray with small stones at the bottom, and close the door until steam is generated.

Be careful not to burn in this step, and be sure to wear insulating gloves before pouring.

Send it into the oven together with the baking paper dough, then pour 1 cup of hot water into the baking tray filled with small stones, close the door, adjust the oven to 230 degrees, and bake 15 minutes.

Then take out the baking paper and baking tray and bake for about 15 minutes until the skin is golden.

In view of the uneven temperature in the domestic oven, I found that the cut surface of the dough began to burn in the last 5 minutes of baking, and then I covered the top of the dough with tin foil.

Come out!