Buy all ingredients right below the recipe
STARTER
- 10 g fresh yeast
- 350 g all-purpose flour
- olive oil for greasing the bowl
BREAD
- 600 g all-purpose flour + flour for dusting the dough
- 15 g fresh yeast
- 60 g olive oil and olive oil for brushing
- 60 g softened lard
- 50 g granulated sugar
- 3 eggs
- 20 g salt
STARTER INSTRUCTIONS
- 1Dissolve the yeast in 30 ml of lukewarm water.
- 2Pour the flour into a stand mixer and, while continuously mixing at medium speed, gradually add the yeast mixture and 150 ml of lukewarm water. Mix for 5 minutes until the dough is smooth and elastic.
- 3Grease a bowl with oil and place the dough in it. Cover it with cling film and let the dough mature in a warm place for 12–15 hours or overnight.
BREAD INSTRUCTIONS
- 1Pour 200 ml of lukewarm water into the bottom of the stand mixer bowl, add the starter and other ingredients except salt. Mix quickly for 7 minutes until a smooth, slightly sticky dough forms. Add salt and mix quickly for 3 minutes.
- 2Flour a work surface and turn out the mixed dough onto it. Cover with a clean tea towel and let it mature for 1 hour until the dough doubles in volume.
- 3Shape the matured dough by hand into a roll, divide it into 3 parts, and from each part, roll out an oval-shaped loaf. Place it seam-side up on a floured baking sheet and let it rise for 45 minutes or until it doubles in volume.
- 4Preheat the oven to 240 °C. Brush the risen dough with oil, place it in the preheated oven, and bake for 10 minutes. Then reduce the oven temperature to 210 °C and bake for another 15 minutes until dark brown.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.