1. Natural yeast is well activated. The jar on the right is oat bran. Personally, I think it's better than wheat bran, which is a little too-

2. Use fresh yeast. Like dry yeast, you need a bag, about 7 g

5. Pour the bran and flour into a large basin.

6. Add the fermented yeast and stir well. Cover it with a damp cloth and leave it in a warm place for 20 minutes.

9. After mixing evenly at low speed, turn to high speed for about 5 minutes until the dough is energetic and shiny. Cover with a damp cloth and ferment in a warm place for 30 minutes.

After 10.30 minutes, the dough volume doubled and obvious bubbles appeared.

12. With the help of two cutting panels, shovel the dough left and right, turn it over and put it on a baking tray covered with baking paper. Perform the last fermentation. Flour should be enough. Cover with a plastic bag and ferment in a warm place for about 30 minutes.

13. Put it in a preheated oven 180 degrees and finish it in 60 minutes.