Rustic black forest bread
250 g water (lukewarm)
Baking spray / Release spray / Baking paper
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.