Take a mixing bowl / food processor and crumble the fresh yeast into it. Add lukewarm water and stir both together or let stir. Now add the two types of flour, butter, salt, * my sourdough powder, sugar beet syrup and * homemade baking malt, one after the other.
Knead the whole thing with a hand mixer or with the food processor, about 4 minutes. Flour the work surface lightly and place the bread dough on top. Knead and shape once with your clean hands. Put in a bowl, cover it, place in a warm place and let RISE for 1.5 hours.
After WALKing, put it back on the work surface that was previously lightly oiled. Fold the bread dough ten times (10) and then place it in a Roman pot (do not water, do not grease) but flour it. I took my bread pan myself and it needs to be lightly oiled. Pour in the shaped bread dough.
Cut the bread dough into the shape / pot and dust with flour. Now place in the cold oven on the lowest rail. Then put the oven on 240 degrees top / bottom heat and bake for 1 hour with the lid, then bake for 10 minutes without the lid.
After baking, cool a little in the pan and then leave to cool completely on a rack.