Pure Whole Wheat Bread

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

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

Fold 7-8 times, rest for 15 minutes, fold 4 more times, round the dough, and do first fermentation for at least 1 hour.

When you poke with a finger, if the dough keeps its shape, punch down the dough and pre-shape. Rest at room temperature for 10 minutes.

Final shaping: grease the rice cooker with olive oil, place the dough inside, and do second fermentation for 35 minutes.

Steam mode for 70 minutes.