A delightful homemade bread recipe inspired by traditional German baking techniques.
Dissolve the yeast in the warm water in a mixing bowl.
Ensure the water is warm, not hot, to properly activate the yeast.
Add the bread flour and salt to the yeast mixture and stir until a dough forms.
Mix until the dough comes together and pulls away from the sides of the bowl.
Knead the dough on a floured surface until smooth and elastic.
Knead for about 8-10 minutes to develop the gluten.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
The dough should double in size during this time.
Punch down the dough and shape it into a loaf. Place it on a greased baking sheet.
Shape the dough tightly to ensure a good rise during baking.
Cover the loaf with a damp cloth and let it rise again until doubled in size, about 30-45 minutes.
Keep the dough covered to prevent it from drying out.
Preheat the oven to 430°F and place a baking pan with water at the bottom to create steam.
The steam helps create a crispy crust.
Bake the loaf in the oven for 40-50 minutes until golden brown.
Tap the bottom of the loaf; a hollow sound indicates it's done.
Remove the bread from the oven and let it cool on a rack before slicing.
Allowing the bread to cool prevents it from becoming gummy when sliced.
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