Edited
Mar 23, 2026 4:16 PM
- 350g flour
- 250g water
- 7g salt
- 0.7g yeast
Mix together night before baking and let it ferment for 8 to 10 hours. Then slightly fold together with wet hands and put in a loaf pan to proof. Let proof for 1.5 hours while heating up the oven to 240 degrees Celsius. Bake covered for 20 min, continue baking uncovered for 20 to 30 min. Let cool at least an hour before slicing.