1. Prepare 190 grams of high-gluten flour (T65), 112 grams of water, 13 grams of olive oil, 3 grams of salt, 15 grams of sugar, 4 grams of instant dry yeast, 10 grams of pumpkin seeds, and 10 grams of oats. gram.

2. Put all the ingredients in the basin in no particular order, take a small scraper and start mixing and kneading the dough.

3. After mixing is completed, knead the dough with your hands until it is smooth, about ten minutes or so, as long as it does not stick to your hands. Then place the dough in an airtight and warm place to proof for 30 minutes (the temperature is best at 35-40 degrees). The dough will rise until doubled in size.

4. Then shape and roll into a ball, line the air fryer with oil paper, put the dough in the air fryer, and ferment directly for another 30 minutes.

5. Then sprinkle flour on the surface, cut the pattern with a knife, set the air fryer to 180 degrees, and bake for 30 minutes.