2. Cover with cloth and ferment at room temperature for 60-80 minutes.
3. The dough is fermented to twice the original size, and the fingers are dipped in dry flour to poke holes in the dough, and the holes will slightly rebound.
4. Take out the dough, sprinkle with proper amount of flour, exhaust and fold, and knead again.
5. Then roll the dough into a thick round cake. Put it on the baking tray.
6. Cover with cloth and ferment at room temperature for 30 minutes.
After 7.30 minutes, draw a grid on the dough surface with a knife.
8. Cover with cloth and continue fermentation for 45 minutes at room temperature.
After 9.45 minutes, preheat the oven, find a baking tray, put the baking stones into the oven, and preheat the oven at 230 degrees for more than 20 minutes.
10, at this time, the dough has basically fermented to twice its original size. Sprinkle water on the dough surface and sieve a thin layer of buckwheat flour.
1 1. After the oven is preheated, now pour some water on the baking stone to steam it, and then quickly put the dough in the middle of the oven and bake it at 230 degrees for 30-35 minutes.
12, put it on the grill to dry until it is not so hot. You can eat!
13, this is really a simple, nutritious and healthy bread! Being a staple food for diabetics is also very good!