Time: 4 hours

Ingredients

10 g fresh yeast
300 ml cold water
390 g white flour
1-1 ½ teaspoon  salt

 

Directions

MIX THE DOUGH:
Dissolve the yeast in the cold water and then add flour and salt. Mix all ingredients shortly until all ingredients are well mixed, then let the dough rest 30 min – cover with cloth.

FOLD AND REST:
Dip you hand in cold water and take one “corner” of the dough and stretch a little then fold it into the middle of the dough – continue like this around the whole dough… about 4-5 times. This procedure should be done in total 3 times, in between the dough should rest 30 min. When you have folded the dough the last time you let it rise 1 hour.

SHAPE THE BREAD:
Sprinkle a good amount of wheat flour and a bit of rye flour on a kitchen cloth. Take the dough carefully out from the bowl. (should be a bit loose) – stretch the dough as a square and fold the edges to the middle, turn the dough around so the edges are facing the cloth. Fold the cloth loose around the dough and let rise for about 1 hour. Turn the oven on – 250 degrees a while before the dough has finished rising and at the same time place a oven tray in the middle of the oven and a (not nice) oven tray in the lower shelf in the oven (for ice cubes), (both the oven trays should be  hot when the bread is ready to go in the oven.)

BAKE THE BREAD:
Turn the bread carefully onto a piece of baking paper (on a cutting board) so the edges faces upwards, let the paper with the bread slide in on the oven tray with the help of the cutting board and place a few ice cubes on the lower tray. After 15 min, open the oven a little while to let the hot air out, continue to air every 5th min. until the bread has been in the oven in total 30-35 min. Lower the temperature if the bread gets too much color. Cool down on oven rack.