Baking bread - it couldn't be simpler!
, by Irene Kirchhoff , 2 min reading time
Warm, crispy bread.
Mmmmh! The crust so crispy that you get a concussion when you bite into it. Juicy, soft, warm inside. That's how bread should be!
You can do it too. Here I have a very simple basic recipe. You can pimp it with all kinds of grains, seeds and other flours.
This bread is a fantastic base for olive oil and balsamic vinegar. Just for snacking.
What you need:
1 casserole dish / Dutch oven / cast iron bread pot
450g flour
340ml lukewarm water
5g yeast (fresh or dry)
2 tsp salt
What to do:
Put the flour together with the yeast, salt and warm water in a bowl, add a small pinch of sugar, and then stir. Stir vigorously and persistently. The dough must detach from the edge of the bowl. By stirring, you get air into it. Your dough likes that.
What it also likes is to rest for about 20 - 22 hours after stirring. Cover it with a tea towel and give it a quiet, warm spot. It will thank you by rising wonderfully.
After about 20-22 hours, it needs attention again and a touch of flour. Pull it apart, fold it together, pull it apart and fold it together again. The best way to do this is on a floured board. You do this a few times. This way you get air back into the dough. Now let it rest again for about 2 hours.
Heat your oven to 250°C. While preheating the oven, put the pot in the oven. When the oven is ready, transfer your dough from its bowl into your bread pot. I used a casserole dish for this, in which I dusted a little flour. You don't have to shape the dough, it does that itself.
Bake the dough for 40 minutes with the lid on the pot on the middle rack, then remove the lid and bake it open for another 20 minutes.
Let your bread cool down a little, your tongue will thank you. And then enjoy, enjoy, enjoy.
Let me know how you liked it. Bon appétit!
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