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Zutaten<\/p>\n

650 g Mehl Typ 1050
\n15 g Salz
\n1 Packung Trockenhefe
\n500 ml Wasser (Lauwarm)
\nZubereitung<\/p>\n

1. Als erstes das Mehl, Salz, Trockenhefe und Wasser alle vermengen.Mit Frischhaltefolie abdecken und \u00fcber Nacht bei Zimmertemperatur stehen lassen (ca. 15 Stunden)<\/p>\n

2. Am anderen Tag den sehr weichen Teig mit etwas Mehl zu eine Kegel formen<\/p>\n

3. Den Backofen und ein R\u00f6mertopf auf 240\u00b0C oben\/unten Hitze vorw\u00e4rmen<\/p>\n

4. Jetzt den Topf mit etwas Mehl bestreuen, dann vorsichtig das Brot in den Topf einlegen, den Ofen auf 210\u00b0C runter schalten, mit dem Deckel 30min backen<\/p>\n

5. Dann den Deckel runter nehmen und ohne Deckel noch 30 min backen. Fertig!<\/p>\n

Guten Appetit!<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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