How to make rye nut European buns in a 10L small oven (no oil and no sugar)

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  1. Starter: Stir all materials into a ball and ferment at room temperature for 12 hours , my 25℃ (shorten and increase the time according to the temperature, or air conditioning)

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  2.Main dough: Mix high-gluten flour, water, starter, and salt evenly, let it sit for 20 to 60 minutes, and mix at medium speed for 3-4 minutes until gluten begins to form.Knead in the mulberries and walnuts on low speed.

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  3.Room temperature (24℃) plus Cover and ferment for about 2.5 hours.Fold at 30, 60, 90, 120, and 150 minutes, a total of 5 times.

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  4.Round up and relax.Divide into two, shape into a round shape, put the smooth side down into the fermentation basket.Immediately refrigerate overnight.
  
  Take it out the next day and continue secondary fermentation at room temperature until it slowly springs back partially when pressed with your finger.Mine fermented at room temperature (25°C) for about 60 minutes.

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  5.Oven with slate and baking sheet It will take about 40 minutes to 1 hour to preheat to 230°C.Including stone slabs with large heat capacity, it will take a long time to preheat to reach the predetermined temperature.

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  6. Pour out the dough and bake it on the shop floor Place on a paper baking sheet and cut into packets.
  
  Pour a little boiling water into the baking pan under the stone slab in the oven and close the door.Take the dough, open the door, transfer the dough and baking paper to the stone plate, pour a cup of hot water into the baking pan, and close the door.

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  7. Baking temperature 230℃, bake After 20 minutes, remove the baking paper, lower the temperature to 160°C and bake for another 20 minutes until dark.Remove the bread and let cool completely on the grill.