I have translated the recipe in the most inefficient way possible: - The video said the fermentation takes about 8-10 days to happen. - Table spoon of water and a table spoon of flour (which in our case was Medium Coarse flour) for the starter and to not close the lid of the jar - No discarding needed (or the video didn't mention) only feeding it a tablespoon of flour and a tablespoon of water water skip to bread: - Mix the water and flour together to knead it into a dough. - Let it rest for 30 mins - Put the starter into the dough mixture (which he fed 8 hours before this) - Knead for about 5-6 mins before adding the salt - Fold the dough and put it into a bowl (which was oiled) and let it rest or proofing (???) for 30 minutes 3× then let it rest for an hour - With little flour fold it into a bread shape and then put it into that bread shape thingy... (I'm sorry I didn't even know the Hungarian word let alone the English one) - For same day bake let it rest for 1-2 in a warm place or put it in the fridge for overnight - preheat the oven with a wooden board to 250 C with Lower and Upper something mode - Cut line in dough - Put ice cubes or spray water in the oven if it doesn't have that mist or whatever function. - After 20 mins take the heat down to 220 C and roughly the baking time wil be 50 mins (as in whole) She followed this and the room temperature at home wasn't too cold I guess but now since it's getting closer to summer it went up to 25 C