Put water in the bowl.

Put the instant yeast.

After 1 minute, mix evenly the instant yeast.

Add salt and dissolve.

Add malt powder and mix well.

After Mix flour(whole wheat flour, Bread Flour, All purpose flour) Put the flour in the bowl. Mix evenly until the flour is invisible. (Dough temperature: 23℃)

After 30 minutes of rest, the first fold (folding)

After 30 minutes of rest, the second fold (folding)

Fermentation: 3 hours at 26 ℃

Spread plenty of flour and spread the dough wide. (Square shape)

The third fold (folding)

15 minutes of rest

Turn the top and bottom of the dough.

15 minutes of rest

Turn the top and bottom of the dough again.

Division into rectangles (8cm x 9cm)

Put the dough on a canvas cloth.

Final Proofing:26 ℃, 40 minutes

Preheat oven. Oven temperature is raised as high as possible during the Final Proofing to preheat (my oven maximum temperature 250℃) Preheat the lodge in a fully-heated oven for at least 20 minutes. (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)

Cut the second fermented dough surface with a knife(use coupe knife).

Put the dough into the preheated lodge 10-inch combo cooker floor

Cover the lodge 10-inch combo cooker lid.

Put in the oven

After baking for 20 minutes, remove the lodge cover and continue baking for 3 minutes.(total: 23 minutes)

Remove the bread from the oven and cool

Tasting after completion of bread