Wetting Bread

Pour the lukewarm water into a sufficiently large bowl, add the room-warm flour, salt and yeast and knead in a machine or by hand until the dough is supple and smooth or plastic-elastic.

Adjust the amount of water accordingly.

Place in a warm, draft-free place for 1/2-2 hours.

Preheat the stove to 250 °C.

Knead the dough and shape it into a round loaf, wetting it with water by hand or with a brush. Put the dough on the baking tray (with parchment paper underneath) and bake on the middle shelf for 10 minutes at 250 °C, then lower the temperature to 210 °C and bake for another 50 minutes until the crust is browned.

The stove can be turned off 10 minutes before the end of the baking time (use residual heat).

Cool for 1-2 hours before cutting.

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