No-Knead Bread

Ingredients for 1 servings:

• 400 g flour, type 405 or 550
• 320 ml water
• 1 ½ tsp, leveled salt
• ¼ tsp, stratified dry yeast
• 1 pinch(s) of ascorbic acid (vitamin C)

Instructions

Working time approx. 15 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 50 minutes; Total time approx. 19 hours 5 minutes

Bread without kneading; the aroma is really great

Mix flour, salt, vitamin C, and yeast in a bowl. Add water and spread by hand until there are no dry pockets. Cover the bowl with foil and let it stand in a cool cellar for 18 hours. After this time, a bubbly dough will have formed. Dust a work surface well with flour and, using a kitchen scraper, slide the dough onto the floured surface. Do not knead the dough; simply fold it 4 times like an envelope and place it in a pot with the folded side facing down. Cover the pot with a lid. Important: The pot and lid should not have plastic handles or knobs. Preheat the oven to 250°C (top/bottom heat) and place the pot in the oven with the lid on. After 5 minutes, reduce the temperature to 230°C (450°F) and bake for another 30 minutes. Then remove the lid from the pan and bake the bread at a constant temperature of 230°C for about 18 minutes, depending on the desired degree of browning. Tip: I bake this bread in a cast-iron wok with a lid, lined with parchment paper. Glass roasting pans or other cast-iron pots will also work, of course.