Peel and chop the garlic and onions. Wash thyme, pluck leaves from the stems and chop. Mix prepared ingredients, bay leaf, peppercorns and meat. Pour into a bowl and pour on wine. Cover and leave to marinate for about 24 hours.
Knead the baking mix and 340 ml of lukewarm water with the dough hooks of the hand mixer for approx. 5 minutes to a smooth dough. Cover and leave to rise in a warm place for approx. 30 minutes
Clean the leek, wash it and cut it into rings. Peel and chop carrots. Peel, wash and dice the potatoes. Remove meat from the marinade. Layer with potatoes and vegetables in an ovenproof dish (approx. 3 litres capacity). Season with salt and pepper. Pour on the marinade, so that the form is filled to 2/3 with it. Possibly pour on some more wine
Knead the dough again for the bread cover. Roll out to a little flour to a thickness of about 1 cm (it should be 4-6 cm larger than the tin). Coat the edge of the mould with egg white. Put the bread lid on the baking tin and press the edge down. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 3 hours. Cover after approx. 2 hours
Waiting time approx. 24 hours