Quickbread

1

All preparatory materials

2

the salt fell into 250 g of high-strength flour

3

Put it in the yeast and mix it with a razor

4

A little bit of fresh water to mix with a razor

5

Cover the film

6

Put a dozen holes in the freezer with toothpicks for 10 hours or more

7

Get the noodles out of the fridge and take off the film

8

Sift the proper amount of flour on the panel

9

Get the noodles out of the box and spread them around. Pink

10

Quickly pull the surface to the bottom and put it on the board for 40 minutes

11

Sifting the right amount of flour on the grill

12

Put the noodles in the grill and sift the surface into the thick side. Pink

13

take a dish and put it in the oven

14

Put a grill on it and close the oven door at 220 degrees for 10 minutes

15

Put the grill on the grill, close the oven door, 220 degrees for 30 minutes

1. It is best to add the water little by little. 2. If the dough feels a little dry, add a suitable amount of water. 3. When mixing, just use a scraper to mix evenly; no kneading is necessary. 4. Remove the proofed dough without kneading. Dust the sides with flour, then quickly tighten the surface and gather it toward the bottom. 5. Slice and eat this bread immediately after it has cooled down. The crust is crispy, the inside is fragrant and moist with a chewy texture—it is a chewy, resilient bread. 6. Do not leave cut bread for the next day, as it becomes very hard once it dries out.