First set the stand mixer to the lowest speed and gradually add all of the lukewarm water.
3.
Knead on medium speed for max. 15 minutes, until a smooth, elastic dough has formed.
4.
Cover the dough and let it rise at room temperature for 1 hour.
5.
Then, with damp hands, briefly knead the dough and let it rise, covered, for another hour.
6.
Knead briefly once more and leave it to rest, covered, in the fridge overnight (I made the dough in the afternoon).
7.
The next morning, carefully turn the dough out onto a floured work surface.
8.
Gently fold it into a round loaf (don't knead it!). Then place it, seam side down, in a bowl dusted with flour and lined with a cloth.
9.
Let it rise in a warm place for about 45 minutes.
10.
Preheat the oven to 260° conventional (top/bottom heat), with the rack on the lowest shelf and the cast iron pot inside.
11.
Then turn the bowl with the dough out into the preheated pot (careful, it's hot!). The folded side must be on top. Close the pot with the lid and bake for 30 minutes at 260 °C.
12.
Then reduce the temperature to 210° and bake for another 15 minutes.
13.
After that, remove the lid and bake uncovered for another 15 minutes - this is how you get that wonderful crust.
14.
Take the bread out of the pot and let it cool on a wire rack.
