IMG 0198



  • Mixing bowl

  • Food processor (optional)

  • Tea towel

  • Baking spray / baking paper

  • Baking tray

  • Sharp Knife


  • Recipe (traditional oven)

  • Determine the size of the loaf.

  • Weigh all ingredients and make sure that the yeast does not come into direct contact with the salt before adding the water.

  • Knead all ingredients with lukewarm water into a smooth dough.

  • If the dough seems too dry during mixing, add a little extra water.

  • Knead it for 10 minutes with a food processor to a smooth dough or 20 minutes by hand.

  • Cover the dough with a damp tea towel and let it rest at room temperature for 15 minutes.

  • Divide the dough into two equal pieces.

  • Mould the dough into the desired shape.

  • Moisten the dough with a brush and water.

  • Roll the dough in the flour and place it on the baking tray.

  • Spray the baking tray with baking spray or line it with parchment paper.

  • Place the prepared dough pieces on the baking tray with enough space between them.

  • Cover the dough with a tea towel and let it rise at room temperature for 40 minutes.

  • Preheat the oven to 220 degrees.

  • Slightly cut the dough with a bread knife in a desired pattern.

  • Place the baking tray in the center of the preheated oven and bake at 220 ° C for 30-35 minutes.

  • After baking, remove the bread from the tin and let it cool on a wire rack.