Lightly knead 300 g flour, 130 g water and 3 g yeast and shape into a ball (the dough is very firm), place in a sufficiently large bowl, cover with foil for 18-20 hours at 18-22 ° C leave.
Then then:
Dissolve 2 g yeast, 3 g baking malt or ½ teaspoon honey in 70 g water and add to the dough very slowly and little by little and knead so that the dough can absorb the liquid well !!!
(Works very well with the hand mixer with dough hook, my food processor with dough hook had some problems mixing the firm dough and water well.)
Dissolve 6 g of salt in 15 g of water and add to the dough.
Now knead the dough for about 15-20 minutes with the food processor until it comes off the edge of the bowl, then let it rise for about 40-60 minutes in a covered bowl * until it has risen well.
Loosen the dough from the edge of the bowl and place on a floured surface, preferably on well-floured baking paper, as the dough is very soft and difficult to transport.
Flour the surface of the dough as well and shape it a little - do not knead the dough any more! or Divide the dough into 2 halves with a spatula and gently shape.
Cover with a cloth and let rise for approx. 40-50 minutes (depending on the temperature), then bake in the preheated oven at 250 ° with steam.
250 ° - 10 min.
220 ° - 10 min.
and approx. 10 min. at 220-200 ° depending on the tan
* . you can also put the kneaded dough in a bowl oiled with olive oil, then it can be loosened better later and the dough also gets a small dash of oil.
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