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60minutes
Put salt, millet sugar, yeast and strong flour in a bowl, mix gently, then add water and stir.
Transfer to a table and knead.
Place in a bowl, cover with a shower cap and ferment until doubled.
Flatten, degas, divide into 6 equal parts and roll.
Wet it and let it rest for 15 minutes.
Put your finger in to check the fermentation, stretch the dough again, roll it and shape it.
Spread the oven sheet on the top plate, separate the dough, put the dough on it, and ferment it with a wet cloth.
Lightly press the dough with your fingers, and when it is fermented until it leaves a mark on your fingers, sprinkle it with flour, make a cut with a knife, and bake it in an oven at 200-210 ° C for 12 minutes.
In summer and hot weather, reduce the amount of dry yeast by 1g.
Another option is to place the bowl on a scale and add the ingredients while weighing.
It's sticky at the beginning of kneading, but if you knead it by rubbing it on a table, it will come together so you don't have to worry about it.
For splitting and molding, pinch the edges of the dough, close it so that it gathers in the center, and roll it up for a beautiful finish.
For the final fermentation in the cold season, you can also put a cup of lukewarm water on the top plate and cover it with a large plastic bag to keep the temperature and humidity.
Fermentation time is not included in the time required.
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