2. Make medium-sized dough one day in advance; 300 grams of high-gluten flour, 5.7 grams of salt, 1.5 grams of fast yeast powder, 195 grams of water, knead for a few times to make the dough smooth, ferment at room temperature for about 1 hour, and then put it in the refrigerator overnight.
3. Take out the medium-sized dough from the refrigerator the next day, take out 454 grams of medium-sized dough, cut it into small pieces with scissors, and raise the temperature to 1 hour.
4. The dough is fermented at room temperature for about 2 hours, reaching twice the original volume.
5. Gently take out the dough and try not to destroy the bubbles in the dough. Carefully place the dough on a dusty workbench and roughly divide the dough into two doughs with a slicing knife.
6. Proofing at room temperature for 50 minutes until the dough volume becomes 1.5 times of the original.
7. After the dough is served for two and a half hours, it is ready to preheat the oven. Preheat the oven at 250℃ for 20 minutes, while heating the cast iron wok and cast iron pan on the fire for 15 minutes. Place the dough baking tray on the cast iron plate and put it in the oven. Pour a cup of boiling water into the cast iron frying pan, immediately close the oven door, open the door after 30 seconds, and pour some boiling water. The oven temperature is reduced to 232℃ and the crown is baked for about 25 minutes. Roast the ears of wheat 15 minutes or so.