No small oven fast bread

Just a few days ago, there was a puddle of pudding, and today there's another bakery that's been rubbing bread in a short time. Spilling is a hard thing. Pack the panels, sticky hands full of flour. A few days ago, the Gospel of the lazy “Five Minutes To Make Bread At Home” did not need to be rubbed in the face, but simply mixed materials, full fermentation, refrigeration, plasticization, awakening again and entering the oven. I'm in trouble with plastic surgery. Actually, this square, it's in plastic, because flour is sticky. It takes a lot of powder. So, let's just go straight to the cake and ferment it. 20L ovens, too. Two key points: first, the actual temperature of the oven, not the temperature set, needs to be clear. Second, the fire can be covered with tin paper or a grill. Cover the fire. You can turn the fire off in the last few minutes. The oars should be soft and soft, with full fermentation making the taste change. The temperature of the roasted omelet is relatively high, so at first there is a need to create sufficient steam to prevent the skin from drying too quickly and getting hard and the bread from swelling. The way to make steam is to put a grill in the lower floor and water in it. During the course of the roasting, water was sprayed on four walls at intervals of 15 minutes. Take it out in 15 minutes. No more water. The original formulation was: wheat flour with a mid-band: 6.5 cups of water (140 grams per cup): 3 cups of active dry yeast (240 ml per cup): 1.5tbsp salt: 1.5tbsp, but read some posts saying that salt at this rate would be salty. So I reduced the salt to 0.5 tbsp, and I added 0.5 tbsp sugar to help yeast grow at the beginning. The mold is small, and of course it's impossible to use 6.5 cups of flour. In proportion, I actually used the material in the square. There are a lot of uncertainties in baking, and even the same formula, the same temperature, the same time, does not necessarily have the same effect. So, for information only。