Paderborn Country Bread

Let the crumbled yeast dissolve in the half cup of water. Sift the mixed flour into a suitable bowl, make an indentation in the center, pour in the sourdough and the dissolved yeast and mix with the flour from the center.

Knead in the water and salt. Work the dough heartily until it becomes pliable and comes away from the baking bowl. Dust with a tiny bit of flour, cover and leave warm for 45 minutes.

Once it has about doubled in volume, lift onto a floured surface, knead heartily and work a box-shaped roll. Place the dough roll in a greased loaf pan, cover and rest again for 20 min.

Brush with water, prick a few times with a fork and place in heated oven. Bottom rack. Pour half cup of hot water on the bottom rack, close the oven door on the spot.

After 60 min, turn to full top heat and crust will be chocolate brown. Pull out, remove from the mold and brush with water.

Baking temperature: E: 230 °C , G: 4-5.

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