Whole-wheat euro buns

Starter: 80 grams of whole wheat flour, 80 grams of high flour, 3 grams of yeast, and about 120 grams of water (mainly depends on the state of the dough). Main dough: 150 grams of whole wheat flour, 150 grams of high flour, 7 grams of salt, about 120 grams of water (mainly depends on the state of the dough), and the yeast is complete.

Production method: Mix the raw materials in the starter, add water, and use chopsticks to stir evenly (I prefer using chopsticks to using scrapers, heh). Fermentation at room temperature for 1 hour, and bubbles can be seen at this time. After an hour, use chopsticks to fold it from the side to the middle (this hair method was created by me when making baguettes and French sticks. It is similar to the stretching and folding introduced by Sister Xiaode. However, I am lazy, so the whole bread is made with only chopsticks, and there is no need to take out the dough. Just use the container used to make the yeast in the first place. It is very simple). You have to take care of all sides. At this time, you can find that the dough is a little strained, but it is easy to break. After folding all sides, you will throw it into the refrigerator and refrigerate it overnight.

Cover with plastic wrap, stand at room temperature for 30 minutes, and fold again with chopsticks from all sides to the center

Put a piece of tinfoil on the chopping board, sprinkle with flour, pour the dough out of the container (the dough is very thin), fold the dough by hand on all sides, sprinkle with flour on the baking plate, and carefully invert the dough on the tinfoil in the baking plate (Forgive me, I made it into a large round bag. I later thought that it might be easier to succeed because of this treatment, and I thought that after this treatment, the number of times my hands would be in contact with the dough will be less, which will help organize it), start 2 times (without covering with plastic wrap), about 40 minutes

Preheat the oven to 250 degrees, open the door, take another baking sheet and place it on the top of the oven. Quickly pour a small plate of water on it, after one minute, put the baking sheet into the middle and lower layers of the oven, and adjust the temperature to 230 degrees. After about 15 minutes, take out the top baking sheet, remove the baking sheet with the bread in it, and place it in the middle layer of the oven. After 10 minutes, the bread is baked.