Bread in the oven

Weigh all ingredients carefully. Mix yeast and lukewarm or room temperature water. Sift flour into a deep bowl, add salt, mix. Pour the yeast cocktail into the bowl and stir everything until smooth with a spatula or your hands. The dough will be quite liquid and sticky, as it should be. Now cover the bowl with cling film and leave at room temperature for at least 10 hours.

After the dough has rested and increased significantly in volume, it is time to form the bread. Generously flour your work surface and place the dough on it - it is still sticky and does not hold its shape very well. Form the loaf by “gluing” the edges of the dough to the center all the way around. Then turn the dough seam side down and use your palms to round the bread. Line a bowl with parchment paper and place the dough there, cover with film and leave again at room temperature for 90 minutes.

Preheat the oven with a heatproof bowl to 250 degrees. Then carefully, using the edges of the parchment paper, transfer the dough onto the hot baking sheet and cover it with a hot bowl. Remember to use gloves or oven mitts.

Bake the bread under a bowl for the first 15 minutes, then another 20-25 minutes until golden brown without a bowl. Take out the bread, listen to how it crackles invitingly, and let it cool.