John Myers
Ingredients for 1 servings:
- 475 g wheat flour type 550
- 230 g whole wheat flour
- 20 g salt
- 10 g yeast
- 560 ml water, lukewarm
Instructions
Working time approx. 25 minutes; Rest time approx. 11 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 12 hours 35 minutes
crispy crust and fluffy, juicy inside
Place the dry ingredients, including the crumbled yeast, in a bowl and mix with a stand mixer on the lowest speed. Slowly add the lukewarm water. Knead the mixture on medium speed for about 15 minutes until you have an elastic and homogeneous dough. Let the dough rise for one hour at room temperature. After the resting time, knead the dough by hand. It will be quite sticky; it’s best to use a little flour for kneading. Then let the dough rest for another hour. After the second resting time, knead the dough again by hand. Let the dough rest in the refrigerator overnight. The next day, remove the dough from the bowl. It should have at least doubled in size. Fold the dough, do not knead it, place it in a proving basket, and let it rest for another hour. Preheat the oven to 250 degrees Celsius (top/bottom heat). Don’t forget to heat a cast-iron pot with a lid. Place it on a baking sheet on the lowest rack. Remove the dough from the proving basket and place it in the hot pot. Lightly flour the surface of the loaf. If the pan isn’t burnt, you can also line it with parchment paper beforehand. Bake the bread with the lid closed for 30 minutes. Then remove the lid, reduce the temperature to 210 degrees Celsius, and finish baking. This will take about another 40 minutes. Remove the bread from the pan and let it cool on a wire rack or wire rack.
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