Country Bread
1.
Mix all the ingredients in the auxiliary materials and ferment at room temperature for 5 hours, or refrigerate and ferment for 24 hours
2.
Mix the yeast seed prepared in the first step with all the ingredients in the main ingredient, knead it into a smooth dough, and ferment at room temperature or refrigerate.
3.
Exhaust, divided into two parts, rounded
4.
Sprinkle flour in the rattan basket, put in the dough, cover with a lid, and leave it in a warm place for final fermentation
5.
Press the dough upside down on the baking grease paper, use a sharp knife to cut out any pattern, cross or tic-tac-toe can be used
6.
Put the baking slab on the grilling net, put it into the middle of the oven, put the empty baking pan into the lower layer, and preheat for 40 minutes in advance at 230 degrees; then pour a little hot water on the baking pan, and put the dough and baking paper into the slab. Pour a cup of hot water into the baking tray and close the door
7.
After baking for 15 minutes, take out the baking paper and the baking tray with water, reduce the temperature to 215 degrees, and bake for 20-25 minutes.
Tips:
1. The preheating of the slate takes 40 minutes to 1 hour to reach a sufficient temperature, and it must be preheated in advance.
2. The bakeware is preheated together, and then hot water is poured in, it will quickly produce steam, which is conducive to the full expansion of the bread.
3. It is better to put some stones in the empty baking pan, which will generate more steam.
4. If there is no slate, put the dough on the baking tray and bake, spray some water on the surface before entering the oven.
5. The preheated slate and baking pan are very hot. Be careful when pouring hot water.
6. This bread does not need to be kneaded enough, just knead it until it is smooth. I knead it in a bread machine for 30 minutes.
7. Because this bread contains no sugar, choose low-sugar bread dry yeast.
