Bread

140g whole wheat flour, 0.15g yeast, 145g water. Let rest at room temperature for 30 minutes, then refrigerate for at least 12 hours.

392g whole wheat flour, 5g yeast, 8g salt, 250g water, 35g allulose. Let rest at room temperature for 30 minutes.

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

Test the dough by pressing with your finger; if the dent remains, gently degas the dough and pre-shape. Rest at room temperature for 10 minutes.

Final shape, grease rice cooker with olive oil, place the dough inside, and let the dough rise for 35 minutes (2nd proof).

Set to multi-cooking steam mode and cook for 70 minutes.