It is suitable for 20 cm fermentation baskets.This fermentation process is carried out in a 25-degree environment, please control the fermentation time according to the actual room temperature and dough state.For the dry yeast version, please go to the previous recipe.

WHAT YOU NEED

Ingredients

Levine yeast: natural yeast (100% water powder ratio) 25 g
Levin yeast: 125 grams of high starch flour
Levin yeast head: 80 grams of water
Main dough: 80 grams of high starch flour
Main dough: 100 grams of rye flour
Main dough: 40 grams of natural yeast
Main dough: 5 grams of sea salt
The main dough: 20 grams of cooked black sesame
Main dough: 70 grams of whey

How TO MADE Levain cream black sesame black wheat oatmeal

Steps 1 to 4

1. The yeast head is mixed and stirred evenly, covered with a preservative film, fermented at 25°C for 8 hours.

2. The dough is doubled in size.

3. The main dough material and all the levain yeast heads are mixed.

4. Hand rub for about 10 minutes until the expansion phase.

Steps 5 to 8

5. Covered with a preservative film, fermented at 25°C for 2 hours.

6. The dough is fermented twice as much.

7. Lightly beat the exhausted round dough, put the harvest upwards into the already pollinated vine basket, cover the preservative film at room temperature 25 degrees ferment for 90 minutes.

8. State after fermentation.

9. It is poured on a pizza plate (or an edgeless grill) covered with baking oil cloth, and cut into the desired patterns.

10. The baking stone plate is placed in the middle and lower ovens, and the oven is preheated at 230 degrees Fahrenheit.

11. Preheated fermentation process for 30 minutes.

12. Spray water on the oven wall and close the door immediately.

13. The dough and the baking oil are then served on a stone plate with a pizza plate.

14. Baked for 35 minutes.

15. The color can be added to the tin foil after 10 minutes of observation.

16.