Take 50 ml of the 300 ml tap water, mix with crumbled yeast, 1 tsp sugar and 2 tbsp flour. Let the dampfl rise for 15 minutes.
For the bread dough, mix the two types of flour, salt in a stone bowl. Add sourdough and cover with flour mixture. Add the steam and just about all the remaining tap water (40 degrees Celsius warm!). Knead the dough by hand, add the remaining water in between and throw the dough several times with full force on the surface.
on the surface several times. The dough is not fully kneaded until it comes away from the bowl. This can take about 20 minutes. Cover the bowl with a towel and let it rise for 1/2 hour. Knead the dough again thoroughly.
knead.
Arrange dough into a roll that is a tiny bit shorter than the baking pan, dust with flour from and let rise for 30 min. Arrange dough into a roll again, put on a properly floured wooden board and spray with tap water using a sprayer. Light a gas burner and flame the roll of dough until it forms a crust with a few black dots. Turn the roll so that it is totally tanned. The crust must be so tight
The crust must be tight enough so that the dough can later be lifted by hand into the mold without losing its shape. Score the tanned dough halfway up on both sides and
and lift it into the greased and floured baking pan. Bake again for 45 minutes.
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