Lënzebrout (Luxembourgish lentil bread)

Instructions

1. Mix the flour and lukewarm water in a large bowl until you get a smooth dough, then let it rest for 20 minutes so the flour can hydrate.
2. Add the starter and the salt (and the yeast if you're using it), then knead for 8 to 10 minutes until you have a supple dough that no longer sticks too much to your hands.
3. Cover and let it rise for 2 hours at room temperature, until the dough has doubled in volume.
4. Gently degas, shape a round ball by tucking the surface underneath, then place it in a floured basket or on a tray lined with baking paper.
5. Let it prove for another hour, covered with a damp cloth, until a light indent slowly springs back when you press it.
6. Preheat the oven to 240 °C with a cast-iron casserole or a tray and a container of water on the bottom. Make a cross-shaped cut on top of the loaf.
7. Bake for 15 minutes at 240 °C with steam, then lower to 210 °C and continue for 30 to 35 minutes until the crust is well browned and it sounds hollow when you tap the bottom.
8. Let it cool completely on a rack before slicing, otherwise the crumb will collapse.