1. The crystals of Himalayan rock salt are powdered with a blender.
2. Weigh wheat flour and rock salt, and mix well.
3. Weigh the yeast powder and water and stir to dissolve it.
4. Dig the wheat flour into a deep hole, pour in the yeast liquid, and stir to make it fully absorbed by the flour.
5. Add 250g of clean water several times to knead into a smooth dough.
6. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 2 hours.
7. After the first fermentation, divide the dough into 6 small doughs and let stand for 15 minutes.
8. After the end of standing, the 6 small doughs are formed into a spindle shape. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour and 30 minutes.
9. After the second fermentation is over, sprinkle the dry wheat flour evenly with a sieve; make your favorite cuts on the dough with a blade, and preheat the oven in advance: 230 degrees, 10 minutes; after preheating, at the bottom of the oven Pour 50g of water into the empty baking pan (outside the recipe).
10. Put the dough on the baking tray and start baking: 230 degrees, up and down, 20 minutes.
11. After the bread comes out of the oven, take it out and let it cool naturally.
12. Finished product
13. section
14. Himalayan Rock Salt
15. After sanding, the fine white powder is saltier than ordinary salt.
