Pour the water with the yeast and sugar into the mixing bowl and stir until the yeast has dissolved. Cover and let the yeast water rest for 10 minutes. Then add the rest of the ingredients and knead with the dough hook of the food processor for about 6 to 8 minutes to form a smooth dough (the dough is finished when it has joined and detached from the edge of the bowl).
Now shape the dough into a ball and cover in the lightly floured bowl and let rise for 1 hour. I like to do this in the oven, which I heated to 38 ° C.
After the first walking time, the dough is placed on the lightly floured work surface and folded several times. To do this, I flatten the dough into a rectangle and fold it once from the top into the middle and once from the bottom into the middle, then press it back into a rectangle and fold it again. You do this about 4 to 6 times. Then shape into an oval loaf and place in a heat-resistant bowl with a lid. I use a heat-resistant clay pot for this, which I have previously greased with butter. But you can also use another heat-resistant pot, such as B. use a Roman pot (not watered!), Cast aluminum pot, casserole dish, etc. It is important that the container is big enough, heat-resistant and has a lid.
The loaf of bread is now cut several times, the surface is well sprayed with water, covered with the lid of your baking pan and has to go for another 45 minutes. Then the bread is baked on the lowest rack at 240 ° C (do not preheat) for about 50 minutes. After 50 minutes, the lid is removed and if your bread is still too light, let it brown for several minutes without the lid under observation.
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