Summary

Ingredients

• 300 ml water, lukewarm
• 350 g wheat flour type 405
• 150 g wheat flour type 1050
• 75 g sourdouh, bouht or homemade
• 1 ½ teaspoon salt
• 0.5 ½ cube yeast
• 1 teaspoon sugar
• 1 teaspoon baking malt

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Instructions

1. Dissolve the yeast with the sugar in the water. Put both types of flour, baking malt, sourdough and salt in a bowl and knead with the water-yeast mixture for about 10 minutes. Cover the bowl and let the dough rise in a warm place for about 1 hour.
2. After walking for half an hour, place an empty roasting pan with the lid in the cold oven. Preheat the oven with the roaster to 240 ° C.
3. When the roaster is hot, take it out of the oven (caution: hot!) And add the batter. Brush the surface of the dough with cold water, put the lid back on and put the roaster back in the oven.
4. Bake the bread at 240 ° C for 40 minutes.
5. Tips: If a Roman pot is used, soak it in water for about 10 minutes before heating it up. This gives the bread an even crispier crust.
6. The baking malt can be omitted without replacement.