Whole Wheat Bread

140g whole wheat flour, 0.15g yeast, 95g water. Let rest at room temperature for 30 minutes, then refrigerate for at least 12 hours.

392g whole wheat flour, 5g yeast, 8.5g salt, 240g water. Let rest at room temperature for 30 minutes.

Fold dough 7-8 times, rest for 15 minutes, fold 4 more times, shape into a ball. First fermentation for at least 1 hour.

If the dough doesn't spring back when poked with a finger, degas and shape for the first time, rest at room temperature for 10 minutes.

Second shaping: Coat rice cooker with olive oil, place dough inside, second fermentation for 35 minutes.

Use multi-steam mode for 70 minutes.