Make the slashes fairly deep, a serrated bread knife works well here. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack. Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.. Add 4 teaspoons (20 g) of the remaining water to the bowl. Mix on high speed for 1 minute, then rest for 20 minutes. Add the remaining 2 teaspoons (10 g) of water and mix on high speed for 1.
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Ingredients. 3 cups bread flour; 1 teaspoon salt; 1/2 teaspoon instant dry yeast; 1 and 1/2 cups warm water; Optional: 1 tablespoon sugar or honey; Mechanism of Yeast. Mix the ingredients for the pre-dough in a large bowl. Cover and let it rest at 77-86°F/25-30°C degrees (e.g. stove with switched on oven lamp) for about 2 hours. Add flour, water and salt; knead everything from the food processor for about 10 minutes. Cover the bowl again and leave to rise in a warm place for 3 hours.
