Crispy toast bread

Ingredients for 1 servings:

• 400 g flour, type 550
• 300 ml water, lukewarm
• 1 cube of yeast
• 2 tsp salt
• ½ tsp sugar
• Flour , for editing
• Fat, for the baking pan

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes

Whisk the yeast into 100 ml of lukewarm water until smooth and dissolved. Combine the flour, the remaining 200 ml of water, salt, and sugar in a large bowl. Add the dissolved yeast and knead with a hand mixer fitted with a dough hook until a smooth dough forms. Cover with a kitchen towel and place in a warm place (in my case, this is by the radiator in the living room) for 2 hours. After 2 hours, the dough will have risen considerably and increased in size. Knead it again vigorously on a floured surface. If it’s a bit sticky, you can add a little more flour. Place in a greased and floured loaf pan or shape into an oval loaf and place on a baking sheet lined with baking paper. Cut a 1 cm cut in the middle of the loaf with a sharp knife and dust with a little flour. Cover with a kitchen towel and let rise for 30 minutes. Preheat the oven to 220°C (top and bottom heat) and place a baking tray at the very bottom of the oven. Hot water will then be poured onto the tray. This will create steam, and the bread will rise beautifully and become super fluffy. Place the bread on the middle rack in the oven, and then pour the hot water onto the baking tray at the very bottom. Be careful, as steam will build up. Set the oven to 185°C. Bake for 50 minutes. After 10 minutes, remove from the loaf pan and place on a wire rack to cool.