Bread without kneading, Vinschgau style

Ingredients for 1 servings:

• 400 g wheat flour type 550
• 200 g wholemeal spelt flour
• 200 g wholemeal rye flour
• 50 g rye meal
• n. B. Rye meal for the work surface
• 2 tsp bread spice mix (fennel, caraway, coriander)
• 1 tsp blue clover
• 170 g sourdough (Lievito Madre) or 50 g rye sourdough
• 10 g fresh yeast
• 650 ml water, room temperature
• 2 tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 14 hours 15 minutes

No-Knead Bread. For this bread, you’ll need a cast-iron pot with a lid and a capacity of 4 liters.

Dissolve the yeast, sugar, and Lievito Madre in the water. Mix the remaining ingredients together, then stir in the yeast water. This works with a wooden spoon; a kneading machine is not necessary. Cover the bowl and let the dough rise for 5-12 hours. The proving time depends on the temperature. It should at least triple in size and bubble nicely. At room temperature, 5 hours is enough for me. If I have more time, I prepare the dough in the afternoon and bake the bread the next morning. The bowl then sits in the basement to rise overnight. You’ll have to experiment to find out how and where the dough rises best. The next day, preheat the oven, including the pan, to 200°C (400°F) (45 minutes), then slide the dough onto a floured work surface, fold it once from each side to the middle, and then place it in the pan. Cover and bake for 80 minutes at 200°C, then bake for another 45 minutes without the lid and let cool.