Mix the lukewarm water with the yeast and the sugar in the measuring beaker with the whisk until the yeast has dissolved. Let the yeast water rest for 10 minutes.
Sieve the flour into the bowl of the kneading machine, add the baking malt and stir briefly with the dough hook.
Then stir the yeast water again well with the whisk, then add to the flour and knead with the dough hook of the food processor for about 6 to 9 minutes to form a smooth dough (the dough is finished when it is well set and has detached from the edge of the bowl). First approx. 6 min. On level 1, then approx. 2 - 3 min. On level 2.
Now shape the dough into a ball and cover in the lightly floured bowl and let rise for 2 hours.
After the first walking time, put the dough on the lightly floured work surface and cut in half. Now fold the dough several times. To do this, I flatten the dough into a rectangle and fold it once from bottom to top and from right to left, then press it back into a rectangle and fold it again. I do that about 7 to 8 times.
Then shape into an oval or round loaf of bread and place or place on a baking sheet lined with baking paper. Do the same with the second dough piece and place it directly next to the other on the tray. Now cover with a cloth for another 45 minutes.
Now cut into the loaf several times - horizontally, from the side and / or from above as desired.
Preheat the oven to 260 ° C fan oven.
Sprinkle the bread with plenty of water. Likewise the oven and the tray. Put the tray into the oven on the lowest groove. After 7 minutes, open the door for approx. 1 minute and spray again with plenty of water. Bake at 220 ° C for 30 minutes.
If the loaves of bread have already reached the optimum browning level, cover them with aluminum foil.
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