Wetted Swabian Bread

Instructions

1. Mix the ingredients for the pre-ferment and leave to ferment for 8-12 hours.
2. Place all the ingredients in the food processor and knead for 3-4 minutes on a low speed. Then increase the kneading speed and knead the dough for a total of approx. 15 minutes.
3. Then place the dough in a lightly greased bowl, cover and leave to rest at room temperature for 2-3 hours.
4. In the meantime, preheat the oven to 230 degrees top/bottom heat using a bread baking stone or baking steel.
5. After the proofing time, transfer the dough to a heavily moistened work surface.
6. Then press the middle of the dough piece with your hands to obtain two pieces of approximately the same size.
7. Shape these pieces of dough into a ball with wet hands and then place them on a piece of baking paper with the seal facing downwards.
8. Brush the dough pieces generously with water again, i.e. "polish" them a little with your hands to achieve a smooth surface.
9. Then slide the dough pieces with the baking paper onto the hot bread baking stone in the oven and steam the oven.
10. Close the oven door and bake the loaves for about 20 minutes.
11. After about 20 minutes, remove the baking paper, let the steam escape and reduce the oven temperature to 210 degrees. Then bake the loaves for a further 20-25 minutes until crispy.
12. After baking, transfer the loaves to a wire rack, spray with water and leave to cool thoroughly.