Put the flour in a bowl. Make a well in the middle and mix sugar, yeast and water into a pre-dough. Cover the starter dough with a little flour from the edge. Cover with a cloth and let rise in the oven at 35 ° C.
After about 15 minutes the dough should foam. Then the dough is kneaded for 12 minutes. After kneading, let rise covered for about 40 minutes.
When the dough has about doubled its size, knead again briefly and put in a greased and floured form. Let it rise again covered for 30 minutes.
When the dough has grown in size again, bake for about 45 minutes at 180 ° C (top / bottom heat).
Tip:
Place a shallow bowl of water in the oven so that steam is formed. Then the bread gets a particularly crispy crust.
Variation:
Use lukewarm milk instead of the water to make it into a filly or toast.
Ingredients
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