1. Weigh out wheat flour, rice flour and refined salt according to the formula ratio, and mix well.
2. First add the dissolved yeast solution, and then gradually add 300 grams of 20 degrees water and olive oil in several steps.
3. Knead into a smooth dough. Cover with a slightly damp cloth and put it in a warm confined space for the first fermentation: 2 hours.
4. After the first fermentation, divide into 6 equal doughs. Cover with a slightly damp cloth and let stand for 15 minutes.
5. After the rest is over, roll the dough into a round shape.
6. Spread the crumbled cheese on the bottom half of the dough. For each slice of dough, I spread 25g of shredded cheese.
7. Spread another slice of cheese.
8. Use a knife to make three oblique cuts in the upper half of the noodles.
9. Fold in half and press the edges tightly.
10. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour.
11. After preheating the oven (230 degrees for 10 minutes), pour about 50 grams of water (water bath method) into the empty baking pan at the bottom, and then put it in the baking pan with the dough. Bake at 235 degrees for 4 minutes.
12. Adjust to 220 degrees and bake for 14 minutes.
13. After the bread comes out of the oven, apply a thin layer of olive oil on the surface with a brush while it is hot.
14. Finished picture
15. slice
