1. Put the materials of the medium kind of dough into a basin, knead until there is no dry powder, cover with plastic wrap, and ferment for 16 hours at room temperature of 25 degrees.
2. Put the main dough and all the intermediate dough into the bucket of the bread machine, and knead to the expansion stage (or hand knead)
3. Round the dough, put it in the basin, and cover with plastic wrap
4. The custard oven has the function of starting fermentation, set 35 degrees, and the time is one hour
5. Fermented to 2 times larger
6. Take out the dough, put it on the chopping board, make a fist and gently press the dough to exhaust
7. Divide the dough into two equal parts, and shape them separately. One is rounded and placed in the fermentation basket, the other is rounded into an oval, and the second fermentation is carried out at the same temperature for 50 minutes.
8. Prepare two baking slabs while the bread is fermenting, and bake them in another oven at 240 degrees for 50 minutes
9. After fermenting, take out the bread and cut out patterns of different shades with a sharp blade
10. Preheat the Custard oven to 220 degrees. After preheating, put the bread dough and oil paper on the baking stone, put it in the oven, and start the steam function. After the steam preheating lamp is off, pour 2 scoops of water into the steam hole and steam for 2 minutes. Turn off the button and bake for another 35 minutes.
11. It's out!
12. Beautiful cut
Tips:The natural yeast used in this European package is a natural yeast from grapes. It took me 7 days to grow it in 25 degrees Celsius. I found it on the Internet. There are many recipes. You can try to raise it. It's fun.
