Yes, but you need to pay attention to the fact that the stainless steel basin is thin, the color on the bottom will be heavier, and the fire temperature should be lower.
Ingredients:
500g high-gluten flour, 10g salt, 7g yeast, 40ml olive oil, 320ml cold water
Method:
1. Pour the high-gluten flour into the basin, and pour the salt and yeast into the basin. Note that the salt and yeast should be placed on both sides, otherwise the salt will kill the yeast. Pour in olive oil and 240ml cold water. Adding cold water to the dough allows the yeast to grow slowly, making the bread more flavorful.
2. Then start kneading the dough and gradually add the remaining water. You may not use all the water. Try to do it with both hands. Knead until this point. Grease a chopping board with some oil and transfer the dough to the chopping board.
3. Then continue kneading the dough, pulling the dough back and forth to make the dough develop gluten. Continue kneading the dough, pulling the dough back and forth, and knead for 5-10 minutes until the dough is smooth.
4. Put the dough into a basin and cover with plastic wrap for fermentation. It takes about 2 hours to ferment until doubled in size. Take out the dough and flatten it with your palms to deflate the dough. The dough forms into a rectangle.
5. Shape the dough: then roll the dough from top to bottom, rotate the dough 90 degrees, and stretch the dough. Fold the left and right sides of the dough toward the middle. Press it with your finger knuckles and then roll it up from top to bottom.
6. Place the dough on the baking sheet, cover it with plastic wrap and ferment it for the second time. After it has doubled in size, spray some water on the surface of the dough. Sprinkle with dry flour and make 4-5 cuts on the bread.
7. Preheat the oven to 220 degrees and pour some water into the baking pan. This will create a steam environment in the oven. Place the bread on the middle shelf, bake at 220 degrees for 25 minutes. Then lower the temperature to 200 degrees and bake for another 10 minutes.