Rustic black forest bread

Preparation

• Recipe for 2 rustic loaves

• Process all raw materials at room temperature.

• Weigh all ingredients and knead at low speed for 3 min and then at medium speed for another 9 min (or knead by hand for 20 min).

• Let the dough rest for 10 min under a tea towel at room temperature.

• Divide the dough into 2 equal pieces (325g)

• Press the dough flat and roll it up or turn it into a ball.

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

• Brush the dough pieces with a brush slightly damp with water.

• Place the remaining All-in mix in a large bowl.

• Pick up the dough piece and roll it in the flour.

• Place the dough pieces 12 cm apart on the baking tray.

• Preheat the oven to 220 degrees.

• Let it rise at room temperature for 40 minutes under a tea towel.

• Take a sharp pointed knife (bread knife) and make small incisions in the bread, just through the dough crust.

• Place the baking sheet with the loaves in the center of the preheated oven.

• Bake it for 25 to 30 minutes.

• After baking, let the bread cool down on the baking tray.