Add fine corn flour into water, cook until the bottom slightly touches the bottom, and let it cool for later use.

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Weigh all other ingredients.

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Put all the materials into the mixing barrel of CM- 1500 chef machine.

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The chef began to knead the dough at low speed until the dough was basically formed.

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The temperature of the kneaded dough is about 24 degrees. The dough is soft because there is too much water.

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After the dough is covered, it is slowly fermented to about 2.5 times the size at room temperature.

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Take out the fermented dough. Carefully shape and protect fermented bubbles. After the dough is stretched round, put the smooth side down into a fermentation basket filled with corn flour for secondary fermentation, which is about twice as big.

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Pour the fermented dough out of the baking pan and cut the swollen crack with a blade.

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Preheat the oven 230 degrees in advance, add some steam when putting the baking tray in, and bake in the middle layer for about 50 minutes.

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As soon as the bread comes out of the oven, it has a strong smell of corn, and you can hear the crack of the skin!

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The aroma is charming!

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