Small Bread
1.
Put all materials into the kitchen machine
2.
After mixing at low speed, turn to high speed to pull out a beautiful film; put the dough in a greased container, put a plastic wrap on the surface, and ferment for about 60 minutes
3.
The dough volume after fermentation is obviously enlarged, plump, and has a distinctly fermented sour taste
4.
Pour the dough on a workbench sprinkled with hand powder, divide it into 12 pieces, about 60 g each, fold them twice, and let them rest for 15 minutes.
5.
Round each dough first, and then rub it in one direction to form a slightly oval shape. Put it on burlap and ferment. Sprinkle a thin flour on the surface, and also put on linen
6.
The bread volume has increased significantly after 90 minutes
7.
Carefully place it on a baking sheet lined with parchment paper, make a knife on the surface, and spray water
8.
Put it in the oven preheated to the highest temperature, spray water, push in the bread, and bake together with a plate of water; 230 degrees for 15 minutes, because two baking trays are needed, change the position of the baking tray, and bake for another 2 minutes
