Preparation

Mix the ingredients for the starter dough in a mixing bowl until homogeneous, cover and leave to rise overnight in a cool place.

Add the ingredients for the dough to the starter dough one after the other and knead with a hand mixer (dough hook) for 7 - 10 minutes at a slow speed.

Place the dough on a floured work surface, cover and leave to rise at room temperature for 20 minutes. Then fold in from all 4 sides towards the centre and leave to rest again, covered, for 20 minutes. Then divide into 4 equal pieces and roll into rounds.

Place 2 pieces together in a loaf tin, cut lengthways and cover and leave to rest in a warm place for 60 minutes. 

Preheat the oven to 250 °C (top/bottom heat), place an ovenproof dish with water at the bottom of the oven and bake the dough on the second lowest shelf for 5 minutes. Then reduce the temperature to 200 °C and continue baking for 45 - 55 minutes.

Please note: 
Every oven is different. Please adjust the individually required baking time and temperature accordingly if necessary.