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