Pisdore Bread
by seiseizhang
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Weigh the wheat flour and salt and mix well. Add the water to dissolve the yeast and pour it into the wheat flour. Pour in the clean water several times and observe the softness and hardness of the dough while stirring.
2. Knead into a smooth dough, cover it with a slightly damp cloth, and carry out the first fermentation in a confined space: 1 hour and 30 minutes.
3. After the first fermentation, divide the dough into 12 small doughs, cover them with a slightly damp cloth, and let them sit for 30 minutes.
4. After standing, roll each dough into a round shape.
5. Fold the sides.
6. After folding in half, press the edges tightly.
7. Turn the seam down and shape it into a mallet shape.
8. Use a rolling pin to make a groove in the middle of the dough.
9. Pinch the two ends tightly. Cover with a slightly damp cloth and carry out the second fermentation: 1 hour and 30 minutes.
10. After the second fermentation, sprinkle raw wheat flour with a sieve.
11. Preheat the oven in advance: up and down, 230 degrees, 10 minutes. After that, pour about 50ml of water (water bath method) into the empty pan at the bottom, then put it in the baking pan with the dough, and bake at 230 degrees for 19 minutes.
12. Finished picture
13. Finished picture
