Fluffy bread with thin crust and ruman and soft and flavored core. There are many bread recipes, but few are doing well. This is the simplest bread recipe. How is bread dough made? How do you get bread? At what temperature is bread baked? 
☆ Ingredients :
•1 kg flour type 550 or 650
•700 ml of warm water
•25 g of fresh yeast or 7 g of dry yeast
•20 g of salt
•a little oil to unscrew the worktop.
I measured warm water (not hot!) And put it at my fingertips. From the pictures you see that I used a Hungarian flour that I never grew up with. You find it in Selgros and other supermarkets. You can also use Baneasa 650 or other flour with which you have previously obtained good results.
We chose a large bowl in which we poured 600 ml of water (the remaining 100 would enter later). I crushed the fresh yeast and dissolved it in this water, stirring it with the wooden spoon. If you have dry yeast it is enough to sprinkle it in warm water.
After the second set of "stretch and fold" I left the dough to rest for another 30 minutes, also in the oil pan and put in the plastic bag. And she grew up! 
I opened the door of the well heated oven at 250C (and the water from the top of the baking pan) and I quickly slid the bread onto the hot stone. I immediately closed the oven and set the timer to 20 minutes. These prime 20 minutes are crucial for baking bread. The temperature must be the highest possible and the steam is much, the bread should be covered. It is the steam that dampens the surface of the bread and prevents the premature formation of the crust, which would prevent the growth of bread. Bread does not bake at 160 or 180 C! At low temperatures it dries and forms a thick, hard, matte, not ruman or glossy skin.
After these 20 minutes, we quickly opened the oven and drained the water. Ready, no need for steam! We lowered the temperature to 200 degrees C and started the furnace ventilation. From now on bread will bake in depth and brown for another 30 minutes.
Simple! Grab the bread with a thick cloth or with a special glove and whip it with your finger at the bottom. If it sounds empty it means it's ripe. If it sounds clogged it means you have to bake for 5-10 minutes. Bread does NOT test with the toothpick because it is not chest or pandispan. :))
That's what my bread shows at the end of baking, sitting on the baking stones. 