1. Weigh all the ingredients and pour them into the blender.
2. Stir slowly for 2 minutes and fast for 9 minutes.
3. Stir until the dough is smooth and remove the mask.
4. Prove at room temperature for 45 minutes.
5. Divide the dough into 400 grams, round and relax for 20 minutes.
6. Open the dough rod.
7. Roll into a cylindrical shape.
8. The surface is brushed with egg white and mixed with grains.
9. Put it into 450g toast mold to ferment.
10. Ferment for 50 minutes at a temperature of 35°C and a humidity of 80%.
11. Heat the oven at 180°C and steam at 220°C for 35 minutes.
