Farmhouse bread
That's what we call a really tasty farmhouse bread! As leavening agent we use fresh yeast and applesauce instead of a sourdough. Typically for a farmer's bread, it is baked without a baking pan, i.e. round. The dough is also not cut before baking, which causes the bread to crack irregularly.
Ingredients and preparation
Preparation: Put all ingredients in a bowl and knead into an elastic dough for about 10 minutes. Cover the dough and let it rise for 30 minutes. With floured hands, shape into a round ball of dough and place (bottom side up) in a floured proofing basket. If a proofing basket is not available, place bottom down on a baking sheet lined with parchment paper, flour and cover again. Let rise in a warm place for another 45-60 minutes. Preheat the oven to 230° C convection oven. Bake the bread on the second lowest rack for 10 minutes. Then reduce the temperature to 200° C and bake for another 40-50 minutes. Please check on the pastry in time and decide if the baking time fits.
Good to know: The bread tastes neither sweet nor applesauce. The applesauce is used as a substitute for sourdough, so the bread tastes milder than if the dough were made with apple cider vinegar.
