Whole wheat bread

Kneading time: 15´
Dough temperature: 24 ºC
First bulk fermentation: 10´
Second dough fermentation (dough divided): 10'
Shaping and third fermenting: 1h30' 
Baking time: 30´
Oven temperature: 195 ºC

ELABORATION

• Knead all the ingredients together until you get a smooth and elastic dough.
• Divide the dough into portions of your desired weight and roll.
• Shape them into buns or batards depending on the weight of each portion.
• Place the portions on a baking tray.
• Let them ferment in the fridge at 28 ºC and a humid environment (75 %).
• Score the portions.
• Bake them with steam.
• Open the valve after the first 15 minutes.