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1
Please refer tofor kneading and 1st rising instructions.
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2
When the dough has doubled in volume, push it down gently with your fist.
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3
Take the dough out of the bowl.
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4
Roughly, divide in half.
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5
If you want to weigh the dough properly, put a piece of canvas cloth or a clean kitchen towel on your scale to prevent the dough from sticking to it.
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6
Divide the dough into 2 pieces.
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7
Cover the dough with an bowl, and leave to rest for 20 minutes.
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8
If you only have small bowls, use two of them or cover the dough with a tightly wrung out moistened kitchen towel.
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9
Round off each piece of dough while deflating it gently.
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10
Put the dough seam sides down in a buttered bread pan.
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11
If you fold and roll the dough you may damage it.
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12
Cover the bread pan tightly with plastic wrap.
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13
Put into a large plastic bag with a cup full of water, and leave for the 2nd rising.
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14
When the dough has risen so that it's almost touching the plastic, start preheating the oven to 190C.
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15
Remove the plastic from the pan, butter the underside of the lid and put the lid on.
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16
When the bread has finished baking, tap the pan several times, and take the loaf out.
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17
Done.
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18
Slice, and use for sandwiches, toast, and so on.
