Whole wheat European bread

Overview

I have always preferred whole wheat European buns, not only for its health and taste, but also for its beautiful cut shape!

Put the medium-sized dough ingredients into a basin, knead until there is no dry powder, cover with plastic wrap, and ferment at room temperature of about 25 degrees for 16 hours
Put the main dough and all the medium dough into the bread machine bucket, and knead it to the expansion stage (or knead it by hand)
Round the dough, put it into a bowl and cover it with plastic wrap
Start the fermentation function of the Cass oven, set it to 35 degrees, and wait for one hour
Ferment until doubled in size
Take out the dough, place it on the chopping board, make fists and gently press the dough to deflate
Divide the dough evenly into two parts and shape them separately. I shape one into a circle and place it in the fermentation basket, and I shape the other into an oval and ferment it for the second time at the same temperature for 50 minutes
While the bread is fermenting, prepare two baking stones and bake in another oven at 240 degrees for 50 minutes
After fermentation, take out the bread and use a sharp blade to cut out patterns of different shades
Preheat the Cass oven to 220 degrees. After preheating, place the bread dough together with the oil paper on the baking stone, put it in the oven, start the steam function, pour 2 spoons of water into the steam hole after the steam preheating light goes out, turn off the button after 2 minutes of steam, and bake for another 35 minutes.
It’s out!
Beautiful cut pattern