First, soak the kidney bean bag in water. I used a kidney bean bowl that is soaked in water. If you soak it in water for one night, you can eat it more freshly. Soak it like this, drain it, and roll it in a strong flour. This method may vary depending on the container you use.

Add all the ingredients except for the beanbag and knead it. Add plum extract, salt, and yeast so that they don't touch each other. Water is affected by the location and humidity, so please adjust it to make a soft and moist dough. When you stretch the dough, you can form a thin film and stretch it gently. Hold on to 70 to 80 percent of the gluten.

The finished dough is well rounded and first ferment in a warm place. When the volume of the dough swells by two to three times and you poke it with a flour-stained finger, you can complete the fermentation if the hole you stabbed with your finger stays the same or rises slightly. I took about an hour at a temperature of 27 to 29 degrees.

After the first fermentation, the dough is well rounded and ferment at room temperature for 10 to 15 minutes.

It's a one-loop plastic surgery. First, make an oval shape with a rolling pin, push it, and put the prepared beanbag on top. Press lightly on the top of the beanbags and roll them from the top.

After you pinch it well at the end, organize the shape into an oval shape.

Place the dough in a clothed half-pail or basket with the soft side up and press lightly. And then the secondary fermentation takes place in a warm place. You just need to do the second fermentation so that it's full. It took me 30 to 40 minutes at 30 degrees.

Carefully transfer the fermented dough to the Teflon sheet, then sprinkle with enough water spray, sift the powder, and lightly cut.

Bake in an oven preheated to 200 degrees Celsius, preheating the pan and the stainless steel ball together, placing the dough on the preheated pan as shown in the picture, and baking the stainless steel ball upside down on it makes it more delicious. Cover with a stainless steel bowl and bake for about 200 to 15 minutes, remove the stainless steel bowl, lower it to 180 degrees, and bake for about 15 to 20 minutes. Cool the bread in a cooling net.