Loose white bread

Ingredients for 1 servings:

• 400 g wheat flour type 550
• 1 ¼ tsp salt
• ¼ tsp dry yeast
• 360 ml water
• 50 g wheat flour type 550 for the work surface
• 30 g wheat flour type 550 or wheat bran for the mold
• n. B. Wheat flour type 550 or wheat bran for sprinkling
• Olive oil for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 22 hours 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 23 hours 10 minutes

crispy on the outside, fluffy, juicy and large-pored on the inside

In a large bowl, combine the flour, salt, and dry yeast, then mix with the water by hand to form a rough dough. The dough will be very sticky; this is normal. Cover the dough and let it stand at room temperature for about 18-20 hours. It will form a bubbling, stringy, and slightly runny mass. Tip the mixture onto a well-floured work surface or a baking mat and fold it over once or twice. The dough is very runny, so use plenty of flour and, if necessary, a dough scraper or spatula to fold the dough. Cover and let rest for 15 minutes. Transfer the mixture to a bowl or saucepan using the baking mat or a floured kitchen towel, sprinkle with flour or bran, and let rest, covered, for 2 hours. Preheat the oven, including a large cast-iron pot or roasting pan, to 250°C fan/convection oven (270°C top/bottom heat). Optionally, spray the hot pot or roasting pan with olive oil to make the bread crispier. Now transfer the dough from the cloth into the hot pot. The dough will still be very soft; it’s normal to need to use a spatula or something similar to smooth it out. Cover the pot. Place the pot in the oven and reduce the temperature to 225°C fan-assisted (250°C top/bottom heat). Bake the bread for 30 minutes, then remove the pot, remove the lid, and let the bread cool for another 10 minutes in the uncovered pot.