A crispy and oven-fresh bread can even be made without any tedious kneading. Here, the gluten strands needed for a nice texture are formed by long fermentation. Just jump to the bottom of the page for the recipe.
You will need a completely fireproof pot with a lid for this procedure, preferably forged from cast iron. We preheat this properly in the oven, simulating a professional baker’s oven.
The dough is made similar to the baguettes. That is specifically: little yeast, but a lot of time to let rise. This gives the bread a wonderfully hearty aroma, which is due to the long fermentation.
You will certainly notice during processing that the dough is very moist. Don’t worry, it’s supposed to be that way! But it also makes further processing more difficult, because the bread wants to stick everywhere. The solution to this problem comes in the form of baking paper and flour. I use a sheet of baking paper as a base on which I shape the dough into a loaf. It also makes it much easier to put the bread in the pot without burning yourself, and it can’t stick to the inside of the pot (it’s all been done).
Score the dough nicely with a knife and spray it neatly with water for a crispy crust. Now off to the oven and in 45 minutes you will have baked your own bread completely without kneading. Have fun with it!
- 500 g flour
- 1/4 tsp dry yeast
- 1 1/2 tsp salt
- 360 ml water
- Mix all ingredients together. Let dough rise for 18 hours, well covered.
- Preheat oven to 210 °C convection oven using an ovenproof pot with a lid. Shape dough into a round loaf on a sheet of baking paper with plenty of flour and cover again.
- Cut loaf with a sharp knife and moisten. Place dough in pan and bake for 30 minutes with lid on. Remove the lid and bake for another 15 minutes.