Hermann Sourdough Bread

Knead the dough in a food processor for 15 minutes, then place it in a greased baking pan and let it rest for two hours.

Depending on the time management, put the dough in the refrigerator until baking or continue processing directly. Shape the dough into a loaf lengthwise or round and let rise again for about ½-1 hour. Now cut the bread.

Bake: without preheating at 210°C with steam for 30 minutes, then reduce to 180°C and continue baking without steam for about 20 minutes more. The bread is ready when you tap the bottom of the bread and the sound is hollow.

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