The evening before baking, the pre-dough is prepared by mixing the dry yeast with the lukewarm water. This is then left to stand for 10 minutes so that the yeast can swell. The flour is put in a small bowl and then mixed with the yeast water. The bowl is covered with cling film and left to stand overnight at room temperature. The next morning add 1 1/4 teaspoons of dry yeast to the 75 ml of lukewarm water and leave it to stand for 10 minutes. In the meantime, put the flour with the salt in a bowl and add the starter dough. There is also the yeast milk and the remaining 250 ml of water. Then you knead everything into a yeast dough. It may be that you still need some water, it always depends on the flour. It should be a smooth, but not sticky dough, which you then place on a lightly floured work surface and knead for about 10 minutes. Then you put it back in the bowl, cover it with a damp cloth and let it rise in a warm place for about 1 hour. It should have doubled its volume during this time. You can now bake the bread in a 21 cm round, high baking dish, which I always do. Grease them lightly and dust them with flour. Or you can line a baking sheet with parchment paper. Knead the dough again, shape it into a round shape and place it in the mold or on the baking sheet. Then you cover it with a damp cloth and let it rise again for about 1 hour in a warm place. It should have increased in volume significantly. In the meantime, preheat the oven to 230 degrees. Use a sharp knife to cut the bread into a diamond shape. Then bake it for 15 minutes in the preheated oven, steaming it once. After 15 minutes, switch the temperature down to 200 degrees and bake the bread in about 25-30 minutes to the end. Take out and let cool down completely on a wire rack before cutting.
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