Parmesan chili bread

Ingredients for 1 servings:

• 100 g Parmesan
• ½ bunch parsley
• 450 g wheat flour type 1050
• ¼ tsp dry yeast
• 10 g salt
• 1 tsp chili flakes
• 340 ml water, cold
• 2 tsp thyme leaves, fresh or dried
• Flour for the work surface and the proving basket

Instructions

Working time approx. 20 minutes; Rest time approx. 20 hours; Cooking/baking time approx. 45 minutes; Total time approx. 21 hours 5 minutes

simple and delicious bread

The day before, coarsely grate the Parmesan cheese. Wash and dry the parsley, pick off the leaves, and roughly chop them. In a bowl, mix the flour, dried yeast, salt, and chili with a wooden spoon. Then briefly stir in the cold water, 75g of Parmesan cheese, the parsley, and the thyme with a wooden spoon. Cover the dough and let it rest at room temperature (18-21°C) for 18 hours. The next day, generously sprinkle the work surface with flour. Carefully slide the soft dough out of the bowl onto the bowl and use a dough scraper to fold it over, first from right and left, then from top to bottom. Repeat this process until the dough is noticeably firmer. Generously dust a proving basket with flour (or line a bowl with a linen cloth and sprinkle it with flour). Place the dough in the bowl, seam-down, and let it rise, covered, for another 2 hours at room temperature. About 30 minutes before the end of the rising time, preheat a cast-iron roasting pan with a lid to 250°C (top/bottom heat). Remove the roasting pan from the oven, place the dough upside down in it, and sprinkle with the remaining Parmesan cheese. Return the roasting pan to the oven, cover, and bake for 30 minutes. Then reduce the temperature to 230°C (450°F), remove the lid, and finish baking the bread uncovered for another 10-15 minutes. Let the bread cool completely on a wire rack.