Recipe(tried): Bavarian Farmer Bread - Here are the directions

BURRIS:
Good afternoon. Without becoming too technical Burris, Fermentation is the 1st rise of the dough after the mixing and kneading of the dough has been completed. The properties of the flour, together with the yeast and hydration begin to form CO-2 Carbon dioxide gas and that is what causes the dough to rise into a double in volume after approx 1 1/2 to 2 hours.

After punching down this dough or folding it, that is what we are now doing re-distributing the gases so that the first proof can happen. Ditto for the 2nd and 3rd proofing depending on the recipe.

Now then Burris, here are your directions.

Place all the ingredients in the mixer bowl except the salt. Use the dough hook instrument. Water to be approximately 60-65 degrees. That is if you are using instant yeast. (If using the envelope kind known as active dry yeast follow the directions on the packet. Mix it with warm tap water approx 105 to 120 degrees), with 3 Tbsp of water is O.K.. After about 5 to 7 minutes and seeing foam and bubbles mix this into the bowl.

Begin mixing the dough Burris. After 2 minutes you should see if the dough has began revolving around the dough hook and away from the sides of the bowl. If so, good. If not and the dough is slack and sticky then add more white flour 1 Tbsp at a time till it is corrected. If the dough is slightly dry add water 1 teaspoon at a time till it feels like a baby's bottom. That is now a viable mass. Continue to knead this concoction for 2 1/2 to 3 minutes longer. Mix in the salt and mix for 4 minutes additional. Total time approx 9 to 10 minutes will suffice.

Cover dough very, very, very well so a skin doesn't form on the surface and now the fermentation begins. When it is doubled in volume you can tell that it is much larger in bulk. Stick your 2 fingers into the middle for about 1 1/2 inches deep. Remove your fingers. If the hole begins to close, fermentation has not taken place Burris. If the hole stays Burris, fermentation is completed.

Now punch the dough down to do the re-distributing of the gases for the 1st proof. Do the same thing Burris (cover and rise again) except the doubling will be about 2/3rds the time it took the fermentation to double.

When completed Burris, cut, weigh, shape and cover real well again for just about 10 12 minutes then slash and bake. Baking is completed when the bottom of the loaves sound hollow when tapped with your knuckles. About 20 to 27 minutes.

Good luck and have a nice evening Burris.
~Chef Dunask.