Crispy white bread/Stuten

Ingredients for 1 servings:

• 500 g wheat flour type 405
• 1 packet of dry yeast
• 10 g sugar
• 330 ml water, lukewarm
• 12 g salt
• Fat and flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 35 minutes

Put the flour in a bowl. Make a well in the center and mix the sugar, yeast, and water into it to make a pre-dough. Cover the pre-dough with a little flour from the edges. Sprinkle the salt evenly over the flour. Cover with a cloth and let it rise in the oven at 35°C. After about 15 minutes, the dough should be foamy. Then knead the dough for 12 minutes. After kneading, cover and let it rise for about 40 minutes. When the dough has roughly doubled in size, knead it again briefly and place it in a greased and floured pan. Cover and let it rise for another 30 minutes. When the dough has significantly increased in size, bake for about 45 minutes at 180°C (top/bottom heat). Tip: Place a shallow dish of water in the oven to create steam. This will give the bread a particularly crispy crust. Variation: Use lukewarm milk instead of water to make a bread loaf or toast.