If the weather is dry, remember to adjust the amount of water. Bread with crispy crust tastes good.

Materials:

Warm water 1/2 cups

30 grams of corn flour

Sugar 1/2 teaspoons

Salt 1 teaspoon

2 teaspoons yeast.

Vegetable oil 1 tablespoon

340 grams of high gluten flour

Water 1/2 cups

Yellow semolina/cornmeal (sprinkled on baking tray)

Exercise:

1. After warm water and sugar are evenly mixed, sprinkle Yi Shi on the water surface, stir for several times, keep Yi Shi from floating, and wait for 5- 10 minutes until fermentation.

2. Sieve the high-gluten flour and corn flour together, mix them evenly with salt, add salt, vegetable oil and water, and mix them into dough. Rub the dough until it is smooth, put it on the oil pan, cover it with oil-sweeping tape, and put it in a warm place for fermentation for about 35-40 minutes. If the dough is twice as big as the stool, the first fermentation is successful.

3. Hammer a big punch on the dough to take away the air, take it out and put it on the table, then rub it a few times and divide it into four parts. Rub all parts until smooth, then rub them into olives, and put them on a baking tray sprinkled with yellow coarse flour (do not sweep the oil) for the second fermentation.

4. After the dough is fermented for about 35-40 minutes, cut a knife in the middle, add flour to the dough wine, sprinkle with salt water, and bake in an oven at 6 degrees (200C/400F) for 20-25 minutes until golden brown.