1. Weigh all kinds of wheat flour and refined salt, and mix them evenly. Weigh the yeast powder and water and stir to dissolve it.
2. Dig the wheat flour into a deep hole, pour in the yeast liquid, and stir to make it fully absorbed by the flour.
3. Add 320g of clean water several times to absorb all the water and knead it into a smooth dough.
4. Put the dough in the basin, cover with a slightly damp cloth, and carry out the first fermentation: 1 hour.
5. After the first fermentation is over, divide the dough into 14 small dough pieces and let stand for 15 minutes.
6. After standing, surround the 7 small doughs into a flower shape, cover with a slightly damp cloth, and carry out the second fermentation: 1 hour and 30 minutes; preheat the oven in advance: 230 degrees for 10 minutes; after preheating, in the oven Pour 50g of water (outside the recipe) into the bottom empty baking pan.
7. Sprinkle the dough evenly with raw wheat flour before putting it in the oven; put the rack or baking pan with the dough in the oven and start baking: 230 degrees for 10 minutes; then adjust the temperature to 210 degrees and continue to bake for 15 minutes.
8. After the bread comes out of the oven, take it out and let it cool naturally.
