1. Put bread flour, corn flour, water, olive oil into the cook machine
2. After mixing at low speed, turn to medium speed and mix until the dough becomes smooth. Let stand for 15 minutes
3. Add natural yeast, salt and crushed fresh yeast
4. After mixing uniformly at low speed, turn to medium and high speed mixing for about 5-8 minutes, until the film can be pulled out
5. Put the dough in a greased container, cover with plastic wrap, and ferment at room temperature for 1 hour in winter and about 45 minutes in summer
6. After the first fermentation, the dough is taken out, stretched, and then folded twice and three times. Under the same conditions, ferment again for 1 hour or 45 minutes
7. The fermented dough is very fluffy and has obvious changes in volume
8. Divide the dough into two, fold it in three times, let it stand for 15 minutes, fold it again in three times, close it tightly, and put it on a canvas sprinkled with corn flour for fermentation
9. Close up, sprinkle flour on the surface, cover with canvas, and ferment for 1 hour
10. For the fermented bread, cut one piece on the surface, put it into the oven preheated to the highest temperature, spray water, push into the dough, about 220 degrees, 15 minutes, then turn 200 degrees for about 20 minutes (pay attention to the surface color, you can make it after golden For the second test, if you need to continue baking, you should put tin foil on it, and the color should not be baked)
