First slowly mix all ingredients by hand or using the mixer of the food processor. Then knead until a smooth dough is formed. Shape the dough into a ball and cover it in the Weidling for 60–90 minutes.
Work the dough into a loaf, then shape into two rolls and leave to rest in a well-floured proofing basket for about an hour.
Preheat the oven to 475 ° F (250 ° C), also preheat the baking tray. Turn the bread out on a piece of baking paper, pull it onto the hot tray and put it straight into the oven.
Bake for 10 minutes, then reduce the temperature to 390 ° F (200 ° C ) and finish baking for another 45–50 minutes. The finished bread should have a core temperature of 203-207 ° F (95–97 ° C).