Since I found this recipe, I bake bread almost every other day. An important role is played here by dishes with a lid (rooster) and do not open the lid during baking, if the steam that has formed there comes out then the bread will not turn out wet and porous. 😁
And since the flour is different for everyone, I can say that the dough should not be very liquid but also not very tight, it should stick a little to your hands. And you can also divide the dough in two and get less bread. If you have any questions, write 😊😉 Good luck.
Ingredients
- 1 kilo flour
- 700 ml. warm water (maybe more, maybe less)
- 2 packs of dry yeast
- 4 tablespoons vegetable oil
- 1 hour l sugar
- 1 tbsp salt
Steps
Sift flour into one large bowl, add dry ingredients, stir and add water and oil. Mix everything again until smooth (you don't need much) Cover with a towel and put in a warm place.
When the dough comes up, prepare a piece of parchment paper, sprinkle with flour and use a spatula to remove the dough into flour, knead a little so that the flour is absorbed.
Form a ball and place with the seam down and cover with a towel.
Meanwhile, put the dishes with a lid in a cold oven and turn on at 250 degrees to heat up. When the oven has reached 250 degrees, reduce the temperature to 230 degrees and take parchment paper from opposite ends and gently turn the bread into the bowl. Be careful the dishes are very hot. You can try taking the dough with your hands and placing it seam up in the dish.
I bake for exactly 45 minutes without opening the lid. But you have to get your bearings with your oven. You may need more or less time. And if your oven is strong, then try lowering the temperature to 220 degrees next time. Put the bread on a wire rack to cool. a source
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