The finished roll is rolled out slightly, giving it the shape of a loaf.
Place the blank on the parchment seam down, cover and leave for 1-1. 5 hours.
The oven together with the baking sheet should be preheated to 220-240 gr.
When the loaf rises, thoroughly lubricate it with water and make incisions (it is better to do this with a razor blade).
Place the parchment with the blank on a hot baking sheet. Put the container on the bottom of the oven and pour a glass of boiling water into it.
Bake for the first 5-7 minutes for a couple, then take out a container of water and bake for 20-25 minutes.