Chestnut Bread
1.
Except natural yeast, put all other materials into the kitchen machine. Fresh yeast should be crushed by hand and put into the water
2.
After stirring roughly until there is no moisture, add natural yeast and chestnut powder
3.
Stir evenly at low speed, and turn to medium speed for about 8 minutes. The dough has high moisture and is relatively thin, but it can form a thin film by pulling it carefully by hand.
4.
Put the dough in a container, cover with plastic wrap, and ferment for 1 hour for the first time
5.
After 1 hour, the volume of the dough has increased significantly, with a sour taste of fermentation
6.
Pour the dough on a workbench sprinkled with hand powder, divide it into two equal parts, fold them twice and three-fold respectively, and relax for 15 minutes. Sprinkle flour on the surface, put on linen cloth, and leave for 1 hour
7.
After 1 hour, the volume of the dough will be full. With the help of linen cloth, turn the dough over and roll it onto a baking sheet lined with baking paper. Make a few strokes on the surface.
8.
Preheat the oven to the highest temperature, spray water, push in the dough, put a dish of water into it and bake together, 230 degrees, 15 minutes, then turn 200 degrees, about 25 minutes
