Homemade 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, 6g yeast, 9.8g salt, 240g water. Let rest at room temperature for 30 minutes.

Fold 7-8 times, let rest for 15 minutes, fold 4 more times, shape into a ball, and proof for at least 1 hour.

Press with your finger; if the dough stays as is, release the gas and shape for the first time. Let rest at room temperature for 10 minutes.

Shape for the second time, coat the rice cooker with olive oil, put in the dough, and proof for 35 minutes.

Steam mode for 70 minutes.