Loaf of bread
I will not tell you a prescription. These are everywhere as you want and all have flour, water, yeast and salt. Donald fora. Upcoming on each bag of flour your recipe. But the essence of the technique. First, the technique of mixing and vzahajanja, in which case the Sun would now and Then the technique of baking.
This one film specimen is made the same as all my bread in the last period. I attacked the oven to 250 ° C, dough for bread wrapped loaf in two, put them in a floured and oiled at the periphery of the black oval baking dish EMO, friction couple of times with a sharp knife, cover with a lid, rise half an hour and at 220 ° C for 30 min hell and then another 15 minutes without lid. Required cooling on wire rack.
It looks almost perverse ... bemu, I get a violations of saliva in the mouth.
Oh, PS It's nice to have "back"
2009 Good luck and lots of good recipes and photos in blog 
What if, however, a little more to say about tejle baking. You write that segreješ oven to 250 degrees, then pečeš at 220? Vzhajaš somewhere warm, then suneš pan with its lid in the oven and znižaš temperature, Al, this by itself is reduced when the oven too long to open?
I thought that that someone will not be clear because there is not me, when I read the second time.
Tkole it. First heat the oven to 250, YOUR loaf pan in a cool, wait to rise, pushed them into the oven and reduce the thermostat to 220 Than 250 at the beginning is so that the pan heats up as soon as possible and start the oven bread. Even at the very opening of the oven temperature is lowered, so that the temperature quickly gets to the 220th delovinh
I used to do this without rising in the pan and is similarly well. In this case I mentioned earlier, rise in greased bowl with round edges (as would cut off the ball cap) and then the dough is nice and easy and without drmanja zlezlo in baking dish. The crust is the same good, the structure is somewhat more elastic.