Summary
Ingredients
Instructions
- Dissolve the yeast in the lukewarm water. Mix all ingredients and finally add the water-yeast mixture and the balsamic vinegar.
- Heat up the oven to 220 °
- Pour the dough into a greased Römertopf form (for 1kg) and place in warm water for about half an hour. (Until the dough doubles)
- Bake for about 1 hour at 220 ° on the bottom shelf of the oven! (Wooden stick sample, after a certain time cover the dough, incision is not necessary)