Italian white bread without kneading

Ingredients for 1 servings:

• 500 g wheat flour, type 405
• ¼ cube of yeast, or 1/2 bag of dry yeast
• 1 ½ tsp salt, about 15 grams
• ½ tsp sugar
• 400 ml water, lukewarm
• Rye flour, for sprinkling

Instructions

Working time approx. 5 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 5 minutes

very aromatic and crispy

Sift the flour into a bowl. Add the salt and sugar. Dissolve the yeast in the water and add it while stirring. Stir only until no more flour is visible. Cover the bowl and let the dough rise for 3-4 hours at room temperature. Line a proving basket or bowl with a cloth. Sprinkle the cloth with rye flour. Transfer the very bubbly dough to the basket with a spatula. Sprinkle with flour again and cover loosely. Let rise for 2 hours at room temperature. Preheat the oven to 230°C (top and bottom heat). Place the baking tray upside down on the basket or bowl, turn it over, and use the cloth to lift the basket or bowl off the surface. Place the tray in the oven. Bake for one hour. After half an hour, reduce the temperature to 180°C (350°F). Tip: You can skip the second rise. It won’t affect the quality of the bread. It will just be more of a flatbread.