Cooking Steps

1. 

   Step1:I use black beer. It's better to use fermented beer. It's better to use the natural yeast in bee

2. 

   Step2:Make beer yeast seeds first. Heat the beer in the pot to about 70 ℃ and then turn off the fire immediately. Add high gluten flour, stir and cool it to room temperature, then add the self fermentation seeds and stir. Ferment at room temperature

3. 

   Step3:It can be used after fermenting to the surface to form many bubbles. Put the rest into the refrigerator for cold storage

4. 

   Step4:14g brewer's yeast seed mixture surface material is stirred evenly, covered and fermented at room temperature to twice the siz

5. 

   Step5:The fermentation time depends on the temperature and the activity of spontaneous fermentation. My fermentation took about 6 hours in a heated blanket. The fermentation time is 12 hours as described in the fermentation book

6. 

   Step6:The mixture of two kinds of noodles continued to ferment at room temperature for 8 hours. It also depends on the temperature and yeast activity. I used it for no more than 8 hours

7. 

   Step7:Ferment until volume increases. There are many small bubbles on the surfac

8. 

   Step8:Mix all the ingredients of the main dough with a blender for 6 minutes or so. No need to stir out the gluten

9. 

   Step9:Take it out, shape it, roll it and divide it into two parts. I only have a small fermentation basket. So I divide it into two parts. If there is a big basket, it can be divided into two parts. It can also be divided into two parts. It can be kept at room temperature for about 15 minutes and then put into the refrigerator

10. 

    Step10:Refrigerated fermentation 12 hours. Slow low temperature fermentatio

11. 

    Step11:After taking out, the dough volume is increased. The dough is full and expanded

12. 

    Step12:When put into refrigerator, it should be covered with preservative film, fermented and moisturize

13. 

    Step13:Preheat the oven to 250 ℃ and bake the stone for about 40 minutes. Add warm water into the baking pan to generate hot steam. Let the dough undergo a fermentation and expansion process about 15 minutes before baking. Cut the bread. Remember to cut the bread. Because there is also a short time for fermentation and expansion during baking. The gas in the bread body will be released during baking. Cutting the opening is conducive to the expansion of the bread, so as not to affect the baking and fermentation process When cutting, it should be clean and neat. The blade should be cut at a 45 degree angle on the surface of the bread body. When baking, the cut of the bread will look good. The edge of the bread will be slightly raised. It is called ear. The higher the humidity, the worse the dough is to cut. Especially for the French stick, you should be careful of the internal bubble damag

14. 

    Step14:After the stone is preheated, put it into the preheated oven together with oil paper. Add another cu

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    Step17: