Renegade Bread

Ingredients for 1 servings:

• 340 g wheat flour type 550
• 100 ml water
• 100 ml milk
• 7 g yeast
• 5 g salt
• 1 ½ g sugar
• 1 tsp honey
• 1 egg yolk, whisked

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 35 minutes

Mix the water and milk. Add the honey, sugar, and yeast. Once everything has dissolved, pour the liquid into the flour and salt. Knead everything thoroughly by hand. The dough is ready when it no longer sticks to your hands. Now the dough needs to rest for 2 hours. I always place the dough in a bowl, cover it with a damp tea towel, and place the bowl on the radiator. You can also put it in the oven at a maximum of 40°C. After 2 hours, knead the dough again, shape it, and let it rest for about another hour. After 30 minutes, make about 2 cm deep cuts in the dough with a knife. Always make sure the dough stays nice and moist. Now you can preheat the oven to 220°C. I always place a plate of water at the bottom of the oven to ensure high humidity. Brush the dough with egg yolk and bake for 20-25 minutes. When it has a nice golden yellow color, the bread is ready.