Ingredients: 300 ml of water (this may be a little less or more, depending on the quality of the flour!) 650 g of BL55 flour, 3 teaspoons of salt (crunchy), 1 kk powdered sugar, 1 medium-sized boiled potato. , 1 teaspoon fat. + 12-hour pre-dough Preparation of 12-hour pre-dough the day before baking.
12-hour pre-dough recipe: 150 ml of water, 150 g of flour, 20 g of yeast. The pre-dough ingredients should be mixed smoothly in a bowl with a wooden spoon like dumplings for 3-4 minutes. Cover and cover to prevent the top from peeling. Kitchen counter can be left until tomorrow. It's okay if we bake it the next afternoon. Assembling the bread the next day. I put all the ingredients in a kneading bowl (including the pre-dough made yesterday!) And knead until it becomes nice, shiny, blistering (it shouldn’t be sticky) to become an easy-to-shape, slightly soft, flexible dough. After kneading, it is no longer recommended to flour. I let it rise in a professional door for 30 minutes, then I roll it out of the professional door onto the board again (I don’t flour the board), knead it through, and put it back in the professional door. The dough doubles in 40-45 minutes at 25 degrees. After the rising time, I round it into loaf and put it in the baking dish, then after 15-20 minutes I pattern it, cut into loaf with a sharp blade. Covered with bowls and bowls, in a watered dish, lined with baking paper, 230 degrees hot, in an electric oven (in a gas oven or sparhelt). Bake covered for 25 minutes, then bake without a lid until a beautiful red color is obtained, until strong, golden brown. I put it on the grill out of the oven.