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To celebrate my last day of short-time work, here is my bread recipe that I spent almost the entire Corona period researching and experimenting with: You need: 1kg flour 42g fresh yeast 21g salt approx. 0.9l water (warm) Then mix everything into a paste and leave it to stand overnight or for a few hours. Pour this mixture into a Roman pot or a roasting pan or a baking pan or even a gratin dish (preferably lined with baking paper). For particularly pretty bread, sprinkle a little more flour on top. By the way, I never water the Roman pot. Finally, the pot goes into the oven for 45 minutes (half a portion of dough) / 60 minutes (the whole dough) (preheating not necessary) at 250 degrees (top and bottom heat, better not to use fan). Then put the almost finished bread back in the oven for another 5-10 minutes without the pot and baking paper until it has the desired color. Done. I wouldn't buy new Roman pots, but rather borrow them from relatives or buy them second-hand. If you want a new one, they are still being made: https://amzn.to/3zngmIJ 00:00 Introduction 02:41 Mixing 06:14 Stirring 10:46 Waiting 12:19 Pouring 15:41 Baking 17:18 Enjoying My audio-video studio junk: https://www.thomannmusic.ch/thlpg_e0z...