Crusty bread from the pot

Ingredients for 1 servings:

• 425 g spelt flour type 630
• ¼ tsp dry yeast
• 1 ½ tsp salt
• 200 ml lukewarm water
• 100 ml beer, light (e.g. Pils, room temperature)
• 1 tbsp white wine vinegar
• Oil and flour for processing

Instructions

Working time approx. 1 hour; Rest time approx. 20 hours; Cooking/baking time approx. 45 minutes; Total time approx. 21 hours 45 minutes

Mix flour, yeast, and salt in a bowl. Add 200 ml of lukewarm water, beer, and vinegar, and quickly stir with a wooden spoon until smooth (the dough will be quite runny). Cover the bowl with cling film. Let the dough rise at room temperature for 18 hours. Fold the soft dough from side to side and from top to bottom on a floured work surface. Repeat this process about 10-15 times. Place a sheet of baking paper (approx. 45 x 30 cm) in a round pan (24 cm in diameter, e.g., a springform pan). Place the dough on top. Brush one side of the cling film with oil and cover the dough with the oiled film side down. Let the dough rise at room temperature for 2 hours. Place a cast-iron roasting pan with a lid (24 cm in diameter) on a wire rack on the lowest shelf of the oven. Preheat the oven to 250 degrees Celsius (Gas Mark 5, fan not recommended). Remove the film from the dough. Cut a cross into the dough with a sharp knife, dust lightly with flour, and place it on the paper in the hot roasting pan. Cover the dough and bake for 30 minutes. Remove the lid from the roasting pan and continue baking for 15-18 minutes at 220 degrees Celsius (Gas Mark 3-4). Let the bread cool on a wire rack.