...divide into 3 portions, and roll each into balls. Place the balls seam side down, cover with a tightly wrung out kitchen towel, and rest the dough for 15 minutes.

Carefully press the air out while rolling out the dough with a rolling pin. If the dough is sticky, gently scrape it off the work surface with a dough scraper.

Fold both sides of flaps so that they overlap. Gently press down the dough with your hands to flatten it a little bit. Roll it up from the bottom.

Close the seam completely, and place it seam side down. Form all 3 portions of dough in the same way. Grease the bread pan, and put the dough in.

Let the dough rise at 35 ~ 40℃ until the pieces double in size . I let them rise until the dough rose to 1cm to 1.5cm above the rim of the pan this time. Preheat the oven to 230℃.

Turn down the oven temperature from 230℃ to 200℃, and bake the loaf in the oven for 10 minutes, then lower the temperature for 180°C and bake for an additional 15 minutes. If the dough is not cooking evenly, turn the pan.

When the bread is baked, drop the bread pan from a height of 30 cm onto a work surface to 'shock' it. Immediately remove the bread from the pan to cool.

If your oven has a thermometer inside, it's useful. Gas oven and electronic oven cook differently, so it's good to have a thermometer.

It's delicious to make sandwiches with this bread.