Three days of Polish soft European cultivation, can also do it after work

1. On the first day of making Polish seeds: Mix dry yeast with water, stir well, add black whole wheat flour, continue stirring until there is no dry powder, cover and refrigerate for one night. The next day, make the main dough: Mix high gluten flour, whole wheat flour, and water, stir until there is no dry powder, then cover with a lid and let it relax at room temperature for 30 minutes. After the relaxation is complete, add Polish seeds, mix well and let it stand for 30 minutes. Then add salt and mix well with the dough, cover with cling film, and refrigerate overnight.

2. On the third day, fermentation shaping and baking: The dough is "folded" every half hour, and after each folding, it is refrigerated for a total of four times, with a total duration of no less than two hours.

3. Sprinkle a little flour on the cutting board, fold the quilt with a scraper for the last time to shape, then sprinkle a little dry powder, turn the dough over onto oil paper, and let it stand out for 30 minutes for the last time.

4. Cover the cast iron pot with tin foil and place it in the oven in advance. Preheat the middle and lower layers at 240 degrees Celsius and bake for 40 minutes. Cut the desired pattern on the bread with a blade, put it into a cast iron pot along with oil paper, cover it with a lid and tin foil, and send it to the oven. Bake at 240 degrees Celsius for 25 minutes.

5. Then remove the tin foil and lid, adjust the oven to 220 degrees, and bake with hot air for 15-18 minutes.