I have baked 50 loaves of bread since the beginning of the year. For my whole life i had taken bread for granted, like we take many things for granted.

I think there is virtue in questioning those seemingly small everyday things because they very often reveal very much about the nature of life or about us.

After a couple of experiments i stumbled upon a great book that tries to teach how to bake wonderful bread — and succeeds at it. I will now share the procedure i have been following each week for the past 26 weeks.

You start by mixing 1/2 a table spoon of dry yeast with 1 and 1/2 cups of wholewheat dinkel flour and 1 cup of cold water. Put a lid on this and let it rest for 12 hours.

Then you add 5 cups of dinkel flour (not wholewheat), 1 table spoon of salt and 2 cups of coolish water (pool temperature) and mix it with a strong spoon. Then put a lid on and let it rest for 3 hours.

Now put it into the fridge for at least 3 hours — then take half of the dough and roll it in flour. Let it sit in some flour while your oven is heating up to 250 degree (celsius).

Once the oven is hot, put the dough onto baking tray (i use a stone, but a tray does the job) and cover it with a pot. After 20 minutes you remove the pot and let it develop a crust for about 12 minutes.

Your bread looks beautiful by now, but you cannot taste it yet. Let it rest for at least one hour and resist the temptation.

Alright, now you can enjoy. ;-}

Thomas Schindler