1. Weigh: salt, sugar, T65 wheat flour, rice flour.
2. Mix well.
3. Weigh the yeast and stir to dissolve it with clean water.
4. Pour the yeast liquid and 20°C net water into the wheat flour several times, and pay attention to the softness and hardness of the dough while stirring.
5. Knead into a smooth dough.
6. Spread a slightly damp cloth and put it in a confined space for the first fermentation: 1 hour and 30 minutes.
7. After the first fermentation, divide the dough into 8 small doughs.
8. Spread a slightly damp cloth and carry out the second fermentation: 1 hour 45 minutes.
9. After the second fermentation is over, use a razor blade to make a cut that you like, and use a sieve to evenly sprinkle the raw wheat flour.
10. There is no need to preheat the oven because there is still a high temperature in the oven before baking. Pour 50 grams of water into the bottom empty baking pan, then put it in the baking pan with the dough, and bake: 230 degrees, upper and lower fire, 20 minutes.
11. After the bread comes out of the oven, let it cool naturally.
12. Finished picture.
13. I like to cut the bread, sandwiching all kinds of ingredients😁.
Tips:1. Regarding the setting of the oven: each oven is different, so you can’t just copy it oh~
2. After the bread comes out of the oven, it must be fully cooled. Basically, as long as it is roasted, it needs to be cooled for as long as possible.
