Casareccio bread

Ingredients for 1 servings:

• 500 g wheat flour, type 550
• 350 ml water
• 10 g yeast, fresh
• 13 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 3 hours 5 minutes

Farmhouse bread

Dissolve the yeast in the water, add it to the flour in a bowl, and mix thoroughly with a hand mixer at low speed for about 10 minutes. After 5 minutes, add the salt. Let it ferment in the bowl for 20-24 hours, tightly covered with plastic wrap. Lightly flour the work surface and drop the dough onto it. Without kneading again, simply pull up the edges several times with your floured fingers and then fold them towards the center. Spread out a tea towel, lightly flour it, then wrap the dough tightly and let it rest for about 2 hours. 30 minutes before the end of the resting time, preheat the oven to 220-230°C. Place a suitable baking dish with a lid in the oven. Carefully drop the dough into the dish using the towel, cover, and bake for about 20 minutes. Then remove the lid and continue baking for another 15 minutes using the fan oven.