Summary

Ingredients

For the dough: (pre-dough)

• 500 g wheat flour, type 550
• 500 ml water
• 10 g yeast, fresh

For the dough:

• g 1,000 wheat flour, type 550
• ml water
• 30 g salt
• 15 g butter, or mararine
• 15 g suar
• 10 g yeast, fresh

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Instructions

1. Knead all the ingredients for the pre-dough together well. Close the bowl with a lid. Let the dough stand for approx. 5 hours at room temperature, then store it in the refrigerator for 8 hours and finally let it stand again for 5 hours at room temperature. Keep stirring the dough together with a rubber spatula every now and then. The lid can come off from time to time during fermentation.
2. Now add all the other ingredients and, if possible, knead them slowly with the food processor for 2 minutes and quickly for 6 minutes. Now let it rest for about 20 minutes, then knead the dough quickly for another 2 minutes. 2 loaves of bread appear round. Let go for 30 minutes.
3. After proofing, shape the dough into 2 long loaves of bread, possibly place in a loaf pan. If the loaf is pushed freely, it is best to place it on perforated trays. Now wipe or spray well with water and cover well with plastic film so that it does not get any skin. Every now and then, wipe or spray with water and cover again. Let the loaves rise for 1 hour. Now cut the bread diagonally several times with a sharp knife and brush or spray again with water. Put the loaves in the preheated oven with steam.
4. Bake at 230 ° C, falling to 200 ° C for 50 - 60 minutes.