The ingredients are very simple: 350 grams of high-gluten flour, 150 grams of whole flour, 300 grams of water, 10 grams of salt, and 5 grams of dry yeast.
A large yeast dough. Put it in the fresh-keeping box for the first fermentation. Every 30 minutes, press the dough from the outside to the inside. Pay attention to the movement must be gentle, do not destroy the bubbles in the dough.
This action is repeated four times, which means that it takes two hours to ferment and knead the dough four times. After taking it out, divide it into four small doughs. Note here too, don’t break the bubbles in the dough.
Preheat the oven while cutting the bag with a small blade. Cut out different patterns.
Put two stones in the oven, set the temperature to 200 degrees, and preheat for half an hour. When the time comes, pour 200ml of hot water on the pebbles to create heat. Immediately place the baking tray on the middle and lower level, close the oven door, set the temperature to 200 degrees, and bake for 30 minutes. Spray water on the dough every minute for a total of three times.
When the time is up, take it out to let cool. Sugar-free and oil-free whole wheat bread is a kind of bread that is more chewy and more fragrant.