1. 500g wheat flour➕10g refined salt, mix well;
2. 5g yeast powder➕100g purified water, stir to fully dissolve;
3. Pour the yeast liquid and olive oil into the wheat flour, stir to make it fully absorbed;
4. Pour 225g of net water into wheat flour several times;
5. Then add honey to the dough that has not yet been completely formed, and knead it into a smooth dough (if it is liquid honey, it can be added with olive oil);
6. Spread a slightly damp cloth on the dough and perform basic fermentation: 1 hour;
7. After the first fermentation is over, divide the dough into 6 small doughs, spread on a slightly damp cloth after shaping, and carry out the second fermentation: 2 hours and 15 minutes;
8. After the second fermentation is over, use a sieve to evenly sieve the raw wheat flour, and then use a blade to make a cut that you like;
9. Preheat the oven in advance: 230 degrees, 10 minutes;
10. After the preheating is over, pour 50g of water into the empty baking pan at the bottom of the oven, put it into the baking pan with the dough, and start baking: 230 degrees, upper and lower fire, 20 minutes;
11. After the bread comes out of the oven, take it out and let it cool naturally.
12. Finished picture.
