First, prepare whey. The easy way to get whey at home is through the process of making cheese or making homemade yogurt into Greek yogurt. I developed whey in the process of making a homemade yogurt with milk and liquid yogurt, and then removing moisture overnight by putting it in a cotton cloth. The whey made in this way is rich in protein and contains about 50-70% of the nutrients that milk has, so it is a very nutritionally excellent food. When I have whey, I freeze it and use it to make bread, and I think it would be good to make a pack and use it because it is also good for your skin. I refrigerated the frozen whey, heated it in the microwave, and used it at 29 degrees.

When the whey is ready, knead the whole ingredients in a kneader. Mix for 8 to 9 minutes in the first step of the household kneader

The dough temperature of the finished dough was 23.2 degrees. The finished dough is well rounded and put in an oiled container for the first fermentation. Do it at room temperature of 24 degrees for about 3 hours.

For 3 hours of the first fermentation, fold once after 1 hour of fermentation,

After an hour, fold it again.

And for the last hour, we do the remaining primary fermentation.When folding, fold it as hard as you can to make the dough as strong as possible

After the first fermentation, the dough is lightly rounded..

Intermediate fermentation takes about 10 to 20 minutes at room temperature

The medium-fermented dough, put it in a half-mouthed container..

Perform the second fermentation at room temperature for about an hour.

After the second fermentation, sprinkle with the powder and add the coupe,

Add steam and bake at 238 degrees until the surface of the bread is sufficiently colored. My oven doesn't have a steam function, so I give it steam using an iron pan, a stainless steel ball, and ice. Preheat the oven to the highest temperature while preheating the iron pan and the stainless steel ball together after about 30 minutes of secondary fermentation. Sprinkle the dough with the powder and add the coupe, transfer the dough to a cast iron pan, add two small pieces of ice, cover with a stainless bowl and bake for about 15 minutes at the highest temperature. Remove the stainless steel ball and bake for the remaining 15 minutes at 230 degrees. If it's colored and you tap the bottom of the bread, it's all baked. You can taste it after cooling it completely in a cooling net.