Andy's white bread

Ingredients for 2 servings:

• 1,000 g wheat flour
• 520 ml water
• 42 g fresh yeast, organic
• 2 tsp sugar
• 4 tsp salt
• 4 tsp baking malt
• Flour for the work surface and for the bowl

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 45 minutes; Cooking/baking time approx. 37 minutes; Total time approx. 3 hours 52 minutes

In a measuring jug, combine the lukewarm water, yeast, and sugar with a whisk until the yeast has dissolved. Let the yeast water rest for 10 minutes. Sift the flour into the bowl of a food processor, add the malt, and mix briefly with the dough hook. Then mix the yeast water again thoroughly with a whisk, add it to the flour, and knead with the dough hook of a food processor for about 6 to 9 minutes until you have a smooth dough (the dough is ready when it has set well and has pulled away from the sides of the bowl). First for about 6 minutes on speed 1, then for about 2-3 minutes on speed 2. Now shape the dough into a ball, cover, and let it rise in a lightly floured bowl for 2 hours. After the first rising time, place the dough on a lightly floured work surface and divide it in half. Now fold the dough several times. To do this, I flatten the dough into a rectangle and fold it once from bottom to top and from right to left, then press it back into a rectangle and fold it again. I do this about 7 to 8 times. Then shape it into an oval or round loaf of bread and place or stand it on a baking tray lined with baking paper. Do the same with the second piece of dough and place it directly next to the other on the baking tray. Let it rise for another 45 minutes, covered with a cloth. Now cut the loaf of bread several times – horizontally, from the side and/or from the top, as desired. Preheat the oven to 260°C fan/convection oven. Spray the loaves generously with water. Do the same with the oven and the baking tray. Place the baking tray on the lowest rack in the oven. After 7 minutes, open the door for about 1 minute and spray generously with water again. Bake for 30 minutes at 220°C. If the loaves have already reached the optimal browning, cover with aluminum foil.