Wheat bread ball

Ingredients for 1 servings:

• 375 g wheat flour type 550
• 375 ml water
• 1 tsp, heaped salt
• ¼ tsp dry yeast
• Flour, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 50 minutes; Total time approx. 16 hours 20 minutes

Wheat bread with a long dough fermentation for a super flavor, suitable for freezing, final product 650 g loaf, no knead bread

Place the flour, yeast, and salt in a fairly small bowl and mix. Add the water and mix evenly so that no dry flour remains. Cover the bowl with a tea towel and set aside for 12-15 hours, until bubbles form on the surface of the dough. Place the dough on a floured work surface and dust with flour. The dough will be very soft and sticky, so it’s best to knead it with a dough scraper, cover again with the tea towel, and let it rise for 15 minutes. Dust the tea towel well with flour and shape the dough into a ball. It’s best to use a round bowl as a shaping aid and place the dough on the floured cloth. Dust with flour again, cover the dough ball with the tea towel, and let it rise for about 2 hours, until it has doubled in size. Preheat oven to 220°C (200°C fan/convection oven). Grease a round baking dish and place the dough ball in the dish with the seams facing up. Shake the pan slightly to ensure the batter is evenly distributed. Cover with a suitable lid or aluminum foil and bake for 30 minutes, then remove the lid and bake for another 15-20 minutes until golden brown. When the bread sounds hollow when tapped, it’s done. Let the bread cool completely on a wire rack.