# Fourth Baking Contest and is Love to Eat Festival#natural Yeast Country Bread
1.
All the materials in the natural ferment are put into a transparent glass bottle (for easy observation), see the label on the picture for the specific steps.
2.
Take 70g of the fermented seed liquid and mix it with 70g of Gaozhufen (whole wheat flour), ferment in a warm place until bubbles are everywhere, and put it in the refrigerator overnight.
3.
Take it out the next day, add 70g of flour and 70g of water for feeding. After fermentation, the volume becomes significantly larger and there are countless bubbles. Later, it will be fed at this ratio (at least once a week).
4.
Put all the bread ingredients into the bucket of the bread machine, and carry out a kneading process.
5.
After the kneading program is over, select the fermentation program for fermentation.
6.
Fermented to twice the original volume, with obvious stomata.
7.
Take out the dough and knead it round.
8.
In a round fermentation basket, sprinkle flour to prevent sticking.
9.
Put the smooth side of the dough down and close up and put it in a fermentation basket to ferment. At this time, you can preheat the oven to 220 degrees for about 40 minutes (add slate).
10.
After about 40 minutes, pour the dough onto baking paper sprinkled with bread flour.
11.
Use a sharp blade to make the cut.
12.
Put it in the preheated oven, use any method you can think of to make steam (such as adding slate, adding pie stone, spraying water, etc.), and bake the middle and lower layers at 220 degrees for 35 minutes.
