3. First Jäsen:

Cover the bowl with a clean kitchen towel or plastic wrap.

Let the dough rise at room temperature for 8-12 hours or overnight until it has doubled in size and looks bubbly.

4. Shaping and Second Jäsen:

Lightly flour your hands and a work surface.

Carefully shape the dough into a round loaf.

Place it on a floured baking sheet or in a well-floured loaf pan.

Cover and let it rise for about 1-2 hours until puffed up.

5. Bake:
Preheat oven to 230°C (450°F).

Also heat an oven-safe casserole dish or a heavy oven-safe casserole dish with a lid.

Carefully transfer the dough with parchment paper to the hot pan and cover with the lid.

Bake covered for 30 minutes, then remove the lid and bake for another 10–15 minutes until the crust is a deep golden brown.

6. Let cool:

Remove the bread from the oven and let it cool completely on a wire rack before cutting into slices.

Tip:
Use bread flour for extra chewiness or wheat flour for a lighter crumb.

Don’t skip the long proofing process – it develops flavor and texture.

Store leftover bread wrapped in a cloth at room temperature for 2–3 days.