For the root bread, two days before the baking day, knead all ingredients for the pre-dough with the dough hook of the hand mixer and let stand at room temperature for about 12-20 hours.
The day before the baking day, dissolve yeast in lukewarm water. Put all the ingredients for the dough, except salt in the food processor and knead on the lowest speed for 4 minutes.
Add salt and knead on the next higher speed for another 5 minutes. Then let the dough rise in a lightly oiled bowl with the lid closed in the refrigerator for 20-24 hours.
On baking day, carefully transfer the dough to a well-floured work surface and divide into two pieces. Destroy as little volume as possible in the process. Twist each strand of dough into the other and let rise, covered, for 40 minutes.
For baking, preheat the baking tray in the oven at 250 degrees top/bottom heat. Place the loaves with baking paper on the hot tray and bake in the preheated oven with plenty of steam at 250 degrees for 10 minutes.
Drain the steam, remove the baking paper and reduce the temperature to 220 degrees. After 20 minutes, reduce temperature to 200 degrees and finish baking for 5-10 minutes, depending on the oven. Let bread cool on a cooling rack.
Preparation Tip:
If any of the root bread remains, simply bake again at 180 degrees convection oven not preheated for about 10-15 minutes.
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