Medieval Crispy, Freshly Baked Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 ml water
- 1 teaspoon salt
- 2 cubes yeast, fresh
- 2 tablespoon honey
- 850 g flour
- Flour, for dusting the work surface
Print Recipe
Pin Recipe Instructions
- Put the yeast and honey in lukewarm water. Then add flour and knead well. Spread some flour on the work surface and knead the dough on the work surface for at least 5 minutes. If necessary, add a little flour if the dough is too sticky. Knead until the dough is a homogeneous mass. If you prick the dough with your finger and it returns to its original shape, the dough is ready.
- Put the dough in a clean bowl, cover with a towel and let rest in a warm place for 2 hours.
- When the dough is at least twice its size, you can shape it into loaves of bread. To do this, divide the dough into three equal parts. Place the loaves of bread on a baking tray lined with baking paper and let rest for approx. 40 minutes.
- Preheat the oven to 230 ° C.
- Before the loaves of bread come into the oven, they are dusted with a little flour and lightly cut at the top with a knife.
- The highlight is to get the crust really crispy. To achieve this, simply fill an oven-safe pot or something similar with water and put it in the oven under the loaves of bread. The steam from the water gives the loaves a nice crust. Bake for about 30 minutes. The loaves should be dark brown in color and sound hollow when pounded lightly.
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