Notes

There are lots of recipes all over for these classical bread, all of which are slightly different in some way. I made all of these from a single basic recipe so that you can see what the main differences are in terms of the design of the various bread. There is nothing to prevent that you replace my dough with your own favorite dough recipe. Or maybe you just need 50 grams of butter, or an egg and a little more flour in my recipe. Feel free to do that.

The advantage of this basic recipe is that it is easy to make, quick and easy to remember. It's not the best tasting bread in the world, but it's an alright compromise on time and quality. In addition. It was also faster for me to make this article when I could reuse my recipe :-S

Rise and bake always the bread with the fold / assembly downwards.

All scoring is done with the knife lying in a nearly horizontal position.

Shaping of bread in this way only works with a relatively dry / stiff dough that does not stick to the fingers and the table. Wet dough must be handled differently. It will be a different recipe ...

Baking time and temperature **

The small bread can be baked both for 15-20 minutes at 230°C (445°F) or for 20-25 minutes at 200°C (390°F). It depends on how dark you like your bread. The higher temperature makes for a bread that is darker on the peaks. If you do not brush it with egg or milk it is, better with the higher temperature.