Ingredients
- 25 g fresh yeast
- 1 ts sugar
- 450 ml water
- 680 g wheat flour type 65
- 1 ts salt
Preparation
1. Cut out a circle of baking paper with the help of a 24cm lid.
2. In a bowl crumble the yeast, dissolve it with the sugar in water and mix. Add the flour, salt and knead into a smooth yeast dough.
3. Shape the yeast dough into a round loaf and cut the surface slightly.
4. Place the baking paper in the pot. Place the dough on the baking paper and sprinkle the dough with flour. Close lid.
5. Place the pot on the Navigenio and heat on level 6 up to the roasting window.
6. Place pot on the inverted lid. Add 3 tbsp of water under the baking paper. Place Navigenio overhead and switch to a low level. Bake the bread for approx. 20 minutes.
7. Switch the Navigenio to high level and bake for 5 minutes.
8. Switch off the Navigenio. Using the residual heat of the Navigenio finish baking for approx. 5 minutes more.
9. Transfer the bread loaf from the pot to a wire cooling rack, and let it rest until it has cooled down.
Tip
- The bread can be wrapped and frozen. I’d recommend slicing it before freezing, that way you can just remove one or two slices and let them thaw at room temperature.
This recipe has been tested and approved by AMC.
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