Buttered toast

Ingredients for 1 servings:

• 100 g wheat flour, type 550 (baking strength)
• 1 pinch of fresh yeast
• 100 ml water
• 100 g butter, soft
• ½ cube of fresh yeast
• 200 ml water, lukewarm
• 400 g wheat flour, type 550 (baking strength)
• 1 tsp, heaped salt
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 45 minutes; Total time approx. 10 hours 5 minutes

It tastes wonderfully buttery and stays fresh longer

The day before, dissolve the yeast in the water with a fork and mix it with the flour in a small bowl. Cover and store in the refrigerator for at least 8 hours (I always do this overnight). The next day, before you start baking, take the pre-dough out of the refrigerator so that it comes to room temperature. Dissolve the yeast in the lukewarm water. In a bowl, put the flour, salt and softened butter and mix in the water and yeast mixture. Then add the pre-dough and knead for 8-10 minutes with a hand mixer or food processor, initially on a low speed, then for 4 minutes on the highest speed, until the dough elastically pulls away from the sides of the bowl. Preheat the oven to 50°C, turn off, and let the dough, covered with the bowl, rise for 30 minutes. Then knead again on baking paper, shape into an oblong shape, place it in the 30cm loaf pan with the baking paper on it, and cover and let rise again in the oven at 50°C. Then preheat the oven to 230°C. Cut 1-2 cm deep into the bread lengthwise with a sharp knife. Bake the bread for 15 minutes at 230°C, then reduce the temperature to 210°C and bake for another 30 minutes.