White bread loaf

Pre-dough
500 g wheat flour type 00
5 g yeast (fresh yeast)
250 g water
Knead all the ingredients into a compact dough, cover and leave to rest overnight at room temperature.

Main dough
predough
500 g wheat flour type 00
5 g yeast (fresh yeast)
300 g water
20 g salt
20 g butter
20 g honey (our secret ingredient)

Knead everything together into a compact dough, cover and leave to rest at room temperature for about 3 hours.
Then divide the dough into 2 parts, put them under tension and form them into 2 shapes. Brush with milk.
Put it on a baking tray and let it rest again at room temperature for about 1 hour.
Bake in a cold oven first at 230° for 10 minutes, then another 15 minutes at 180° until golden brown.
If you have a steam baking device, set "hot air + steam" or "hot air moist". If you are baking in a wood-burning oven, make sure you add enough moisture.

Tip: If you only want to bake 1 Weggn and the 2nd the next day or at most the day after next, divide the dough immediately after kneading and put the 2nd Weggn dough in the fridge.
The same procedure afterwards: let it rest at room temperature for about 3 hours, put it under tension and form the dough into shapes, etc.