1. Prepare all the ingredients and tools.
2. Mix the weighed wheat flour, cornmeal and salt thoroughly.
3. Weigh 6 grams of yeast and dissolve it with 100 grams of water. (Remember to deduct from 320 grams of water).
4. Pour the dissolved yeast solution into the flour and stir to make it fully penetrate.
5. Then pour the remaining 220 grams of water into the flour several times and observe while stirring to knead into a smooth dough.
6. Cover the kneaded dough with a slightly damp cloth and let it stand for 45 minutes for the first fermentation. It is cold now and the indoor temperature is below 20 degrees. It is recommended to ferment in a confined space. For example: in the oven
7. The dough after the first fermentation is cross-cut, divided into four small doughs, covered with a slightly damp cloth, and let stand for 30 minutes.
8. After the rest is over, roll each dough into a pancake shape, and then fold it into a mallet shape according to the picture (the edges are pressed tightly with the palm of your hand).
9. Cover the four pieces of dough with a slightly damp cloth and let stand for 1 hour and 20 minutes for the second fermentation.
10. After the second fermentation is over, make a cut in the dough with a blade.
11. Preheat the oven at 230 degrees for 5 minutes.
12. Then pour about 50 grams (half a glass) into the empty baking pan on the bottom layer.
13. Put the baking tray with the dough on the second layer of the oven, and bake at 230 degrees for 25 minutes in the "up and down baking" mode.
14. After baking, take it out and let it cool naturally on a rack.
15. The taste is still very good, and I will kill 2 in one night ✌️
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