Ingredients: 450 grams of high-gluten flour.

Accessories: 175g buckwheat flour, 345g water, 5g yeast.

Seasoning: 10 grams of salt.

Method:

1. Mix all the ingredients, knead into dough, cover and ferment at room temperature for about 8 to 12 hours until doubled.

2. Mix buckwheat flour and water, knead the starter into a ball, soak for 20 minutes, and add salt.

3. Put it in a container, keep the room temperature at about 23 degrees, and let it rise for about 3 to 4 hours.

4. Pour out the dough, divide it into 4 portions, each portion is 230 grams, roll into a ball, and let rest for 15 minutes.

5. Shape into an oval, place on a baking sheet lined with baking paper, cover with plastic wrap, and ferment at room temperature until it slowly springs back partially when pressed with your finger, 1 to 1, 5 hours.

6. Preheat the oven including the stone plate and baking pan, which will take about 40 minutes to 1 hour.

7. Pour a little boiling water into the baking pan and close the door. When taking the dough, transfer the baking paper to the stone plate, pour a cup of hot water into the baking pan filled with water, and close the door. Bake for 10 minutes, take out the baking paper and baking sheet filled with water, and bake for another 15 minutes or so, until the bread turns dark.