Put all the ingredients in a kneader and heat it for 8 to 13 minutes on the first step.

Medium gluten is enough to form, and if it is quite loose, the dough is complete.

The target temperature of the dough is 24 degrees. I think you can mix water with yogurt and heat it to a lukewarm level. I mixed water with yogurt and used it at 37 degrees, and the dough temperature was about 25 degrees.

Place the dough in a lightly oiled container and ferment it first at room temperature. Ferment for a total of 3 hours, fold it twice an hour. The picture of the was taken after an hour of fermentation.

After fermentation, fold it in all directions. The picture is right after the first fold.

Then fermentation for another hour. The picture was folded and fermented for an hour.

Two hours into fermentation, fold it again..
After folding the picture for the second time.

Let's ferment it for another hour. The picture is after the second folding and fermentation for an hour. It's after the fermentation for a total of three hours.

After completing the first fermentation, it is lightly rounded and has an intermediate fermentation at room temperature for 10 to 15 minutes

Make a round shape and put it in a half-dried tub with it..

The second fermentation takes place at 24 degrees for about an hour.

Once the second fermentation is complete, add the coupe at right angles..

Add steam and bake at 238 degrees until the surface of the bread is sufficiently colored. Since it's a steamless oven, I preheated the brass ball and cast iron pan to the highest oven temperature 30 minutes before fermentation, put the dough on the cast iron pan, put two small ice cubes on it, cover it, bake it at the highest temperature for about 15 minutes, and bake it 220 degrees down for the remaining 13-15 minutes. After completing the , cool it down in the cooling net.