How do you recognize good bread?
I do so by its crust, crumbs, few additives, a fair price and maybe some dedication in preparing it, which might be difficult to prove. All that comes together in the bread I am going to show you today. Its crust is really crusty, the crumbs are awesome and there are no additives but lots of love. And last but not least it is quite cheap. You gotta deliver the dedication but I think that might not be a problem.
I usually don’t bake bread. For most breads you really need leaven (sourdough) and its not that easy taking care of such a thing. Even though it is really worth it.
Well, the good thing about this bread is that you don’t need one and it still tastes great, not too floury or yeasty. You can let the dough rest at a warm place over night after you mixed everything together.It shouldn’t be kneaded, just stir it and bake it in the oven but in a pot. The next morning, you can easily bake and eat it.
- 500g flour type 550
- 15g fresh yeast
- about 340 ml water
- some salt (but enough)
- Let the yeast dissolve in lukewarm water. Put flour and salt in a bowl and add the water. Now stir it with a huge spoon. The dough is very sticky and wet but that is how it is supposed to be. Let it rest at a warm place for 8-12 hours, covered with a wet cloth.
- The dough should have grown quite a bit now. Put a pot with a lid in the oven and pre-heat it to 250°C (480°F). Only use pots without any plastic on it!!! In the meantime, turn the dough in a lot of flour on your work surface. And I really mean a lot of flour. DON'T KNEAD, just turn it.
- As soon as the oven is hot, get the bread in the pot (be careful, it's hot) and put the lid back on. Put it in the oven for about 10 Minutes then reduce the heat to 230°C(440°F) and after 30 minutes, remove the lid so it gets a nice tan 😉 and so that the crust can be built. 20 minutes later, get the bread out of the oven and let it cool down before you cut it.
Baking is so easy, you go ahead and try it yourselves.