Dissolve the semi-dryist in water.

Place all ingredients in a kneader and knead until gluten is 100% to the same texture as in the picture next to it.

100% gluten is as much as fingerprints can be seen when the dough is stretched.

Roll the dough and put it in a fermentation bin.

First ferment until volume is doubled (about 50 minutes)

Divide 100g each, circle, and medium fermentation for 20 minutes.

Molding. Molding process 1

Molding Process 2

Molding process 3

Molding process 4

Molding process 5

Molding process 6

I'm panning.

Second fermentation 60 minutes (until volume doubles)

After the second fermentation, spray enough water on the surface, preheat 280 degrees, lower it to 220 degrees, and bake for 10 minutes. If it's an oven that doesn't have a steam function (me, me, me), you can create a steam effect by preheating it to the highest temperature and dropping a few ice cubes on the iron plate. In this case, there is a possibility that the oven temperature will drop sharply, so preheat to the highest oven temperature for at least 20 minutes