Knead the first four ingredients carefully for about 8-10 minutes, close tightly with cling film and let rise at room temperature for about 8-10 hours.
The procedure now continues as is typical for this bread.
Knead all ingredients including the pre-dough together. Since the dough is very firm, good physical condition is required here. Shape the dough into a ball and hit it vigorously with the rolling pin until it is shaped like a flatbread. Then fold the flat dough from the outside to the center. Form a ball again and hit it vigorously again. Repeat this process at least 4 times, rather 5 times. At the end, shape a ball and leave to rise in a bowl covered with foil for at least 1.5 hours.
Cut the dough into 3 parts and shape them into oval dough pieces, which are then covered between floured tea towels and rest for about 30 minutes.
In between preheat the oven to 250 ° and heat a tray or baking stone with it. Swath well.
Roll out the dough pieces on the pusher with the smooth side up, cut deeply lengthways in the middle and place in the oven. Bake at 220 ° for 35-40 minutes.
Ingredients
Print Recipe
Pin Recipe