No-Knead European Bread <Fashuai Steam Oven Style>

In a bowl, pour in water and yeast in order, then add flour and salt.

Use a silicone spatula to mix the flour and water evenly into a dough, cover with plastic wrap, and refrigerate overnight to ferment.

Take the refrigerated, fermented dough out of the fridge, which has grown to about 2-3 times its original size. The first fermentation is considered complete.

Rub flour on your hands, take out the dough, hold the dough and gently pull the surface of the dough tight to the bottom, repeating the above actions while rotating the dough (note: the dough is sticky, so a certain amount of flour is needed).

Place the shaped dough on a square baking pan lined with parchment paper and let it ferment for about 40 minutes.

During the dough fermentation process, preheat the FASHiAI steam oven in advance, place the baking tray upside down at the bottom of the steam oven, and turn on the [Grill] mode at 230°C for 40 minutes.

Sprinkle flour on the fermented dough and score the surface of the dough with a blade.

Slide the dough from the flat square pan onto the baking tray. Using DIY mode, first use the 'Gentle Bake' mode at 200°C for 20 minutes, then 'Grill' mode at 200°C for 20 minutes. The FASUNG steam oven automatically switches modes, no need for multiple adjustments.

After baking is complete, take out the bread and let it cool, then it can be sliced and eaten.