Whole Wheat Bread

140g whole wheat flour, 0.15g yeast, 120g water; leave at room temperature for 30 minutes, then refrigerate for at least 12 hours.

392g whole wheat flour, 5g yeast, 7.5g salt, 240g water; leave at room temperature for 30 minutes.

Fold 7-8 times, rest for 15 minutes, fold 4 times, shape into a round; first fermentation for at least 1 hour.

If the dough keeps its shape when poked with a finger, release gas and shape for the first time; let rest at room temperature for 10 minutes.

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

Use the multi-steam mode for 70 minutes.