Loaf of bread
I will not tell you a prescription. If this is all they want and they all have flour, water, yeast and salt. Jake joke. Upcoming on every bag of flour you have a recipe. But the essence of the technique. First, the technique of kneading and vzahajanja, of which also would not now and Then the technique of baking.
This one film specimen is made the same as all my bread in the last period. I attacked the oven to 250 ° C, dough for bread wrapped in two loaves, put them in a floured and oiled at the periphery of the EMO black oval tray, engraved couple of times with a sharp knife, cover with a lid, vzhajal half hour and at 220 ° C for 30 min hell and then 15 minutes uncovered. Required cooling on wire rack.
It seems almost perverse ... bemu, cr get saliva in the mouth.
Oh, PS Nice to have you "back"
and Happy 2009 and many good recipes and photos on the blog 
What if a little bit more said about tejle baking. Write to segreješ oven to 250 degrees, then pečeš to 220? Vzhajaš somewhere warm, then suneš baking dish with lid in the oven and znižaš temperature, al, this by itself is reduced when the oven too long to open?
I thought that this someone is not clear, because there is not me, when I read the second time.
Tkole it. First heat the oven to 250, YOUR loaf cool in pan, wait to rise, pushed them into the oven and reduce the thermostat to 220 Than 250 at the beginning, therefore, that the pan heats up as soon as possible and start the oven bread. Even at the opening of the oven the temperature is reduced, so that the temperature climbs quickly to the 220th delovinh
I used to do that without rising in the pan and is similarly well. In this case, I soon vzhajal in greased bowl with round edges (as you would cut off the ball cap) and then the dough is nice and easy and without drmanja zlezlo in baking dish. The crust is the same good, the structure is somewhat more elastic.