We're making whole wheat bread, which can be tricky to make but very healthy for you!
Enjoy some healthy baking with whole wheat bread, which has a unique sour taste and becomes more flavorful with every bite!

*Ferment dough for 1 hour after kneading (Fold once during the first 30 minutes of fermentation and let it ferment for the remaining 30 minutes)

[Ingredients] For 8 pieces of bread (4 regular, 4 Épi )

Bread dough
Whole wheat flour 375g
Salt 15g
Water 375ml
Dry yeast (red) 15g
Old dough 100g (Optional / Search for the old dough on the Bbangjunseo channel)
The entire quantity of water roux

Water roux
Whole wheat flour 381g
Water 406ml

Epi topping
Sliced ham as needed
Cream cheese as needed


Baking temperature : regular bread
Deck oven 270/220°C (518/428°F) for 15 min
Convection oven 220°C (428°F) for 10 min
Air fryer 200°C (392°F) for 10 min


Baking temperature : epi bread
Deck oven 270/220°C (518/428°F) for 10 min
Convection oven 220°C (428°F) for 8 min
Air fryer 200°C (392°F) for 10 min


00:00 Opening
00:44 Today's ingredients
00:49 Is it gluten-free if we only use whole wheat?
01:15 Making water roux
02:59 Lesson on low-temperature fermentation & overnight
05:13 Making the dough, 1st fermentation, folding
07:28 Dividing the dough, rolling
08:16 Forming epi bread
09:34 Forming regular bread
10:30 Baking
10:39 Comparing baking with each type of oven
10:57 Time to eat
12:58 Review
13:21 Today's recipe