Micha's delicious homemade bread

Ingredients for 1 servings:

• 850 g ready-made mix (bread flour, Albkorn variety)
• 110 g mashed potato powder, approx. 1 sachet
• 50 g sourdough (dry sourdough)
• 20 g yeast, or 1 packet of dry yeast
• 20 g salt
• 800 ml water, lukewarm
• 1 tsp sugar
• 1 cup water, hot

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 15 minutes

Mix the flour, mashed potatoes, dry sourdough, and salt together well in a bowl. Then make a well in the center of the flour mixture. Add approximately 100 ml of lukewarm water and the sugar to a separate bowl and dissolve the yeast in it. Pour the water-yeast mixture into the flour well, cover with a tea towel, and let it rise in a warm place for approximately 30 minutes. The yeast should now have risen into a nice pre-dough and be slightly foamy. Insert the dough hook into the hand mixer and knead with the remaining lukewarm water until you have a smooth dough. Knead for approximately 10 minutes, until the dough easily separates from the bowl. Cover the dough and let it rise for another hour in a warm place until it has increased in size. Flour the work surface well and shape the dough into a round loaf. Dust a round bread basket with flour, place the dough in it, and cover again (let it rise a little while the oven heats up). Set the oven to fan-assisted mode and preheat to 220°C (top/bottom heat approx. 250°C). Line the baking rack with baking paper and turn the dough out of the basket onto the rack. Place the cup of hot water on the rack and place the rack on the lowest shelf in the oven. Bake the bread at 220°C (fan-assisted mode) for 15 minutes, then reduce the oven temperature to 200°C and bake for another 10 minutes. Now reduce the temperature to 170°C and bake the bread for a further 45 to 50 minutes. You can check if the bread is done by inserting a metal skewer from the top to the bottom of the bread. If no dough sticks to the metal skewer when you pull it out, it’s done. Note: If you cannot get the bread flour mix, you can alternatively use 550 g wheat flour type 1050, 300 g spelt flour type 812 and 150 g rye flour type 1150.