Simple farmer's bread in a cast iron pot

Ingredients for 1 servings:

• 425 g wheat flour type 550
• 175 g rye flour type 1370 or equivalent
• 200 g water
• 200 g whole milk
• 8 g yeast, fresh
• 12 g salt
• 15 g honey

Instructions

Working time approx. 1 hour; Rest time approx. 15 hours; Cooking/baking time approx. 30 minutes; Total time approx. 16 hours 30 minutes

also for baking beginners or to bake freely

First, make a pre-dough from 200g flour, 550 wheat flour, 200g ice-cold water, and 2g fresh yeast. Mix everything together (with a spoon) and let it rise for 8-12 hours at room temperature. For the main dough, mix the pre-dough from the previous day with 225g flour, 175g rye flour, 200g whole milk, 12g salt, 15g honey, and 6g yeast. Let it rise for 2 hours at room temperature. Fold the dough once every 30 minutes. Then place the dough with the end facing down in a proving basket or let it rise on a plate for 60 minutes. Preheat the oven with the cast iron pan to 250°C (top/bottom heat). Tip the dough into the cast iron pan. The end will then be on top. Cover. Bake for 20 minutes, then another 10 minutes with the lid open and bake at 200°C (400°F). Check for browning and let cool.