How to make country European buns without kneading

1.Mix high flour and whole wheat flour, add salt and yeast, stir once

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  2.Then add water

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  3.Use a spatula to stir and press until there is no dry powder left.Cover with plastic wrap and let it sit at room temperature for about half an hour, then put it in the refrigerator overnight

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  4.The next morning, the dough had fermented to twice its size and became much more delicate and smooth

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  5.Put the dough upside down on the kneading mat

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  6.Press with your hands and stretch into a rectangle

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  7.Fold the two long sides 1/3 inward

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  8.Then fold the two short sides 1/3 inward

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  9. Again Fold it in half

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  10.Pinch the folded interface tightly

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  11.This is what it looks like after pinching

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  12.Sift the flour into the rattan basket in advance and put the dough into it with the seam facing up

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  13.Put in a fresh-keeping bag and ferment at room temperature

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  14.At this time prepare the cast iron pot and put it in the oven to preheat at 250 degrees for about 40-60 minutes

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  15. Let the dough rise until it is seven to eight minutes full

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  16.Put the dough upside down on the oil paper and cut into patterns

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  17. Take out the cast iron at this time Put the pot into the pot with oil paper, cover it, and put it in the oven at 250 degrees for 15 minutes.Remove the lid and bake at 230 degrees for 15 minutes

• 18.Released

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  19.Finished productp>

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  20.Finished product

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  21.Finished product

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  22.Finished product