Yep. Only that it takes time to make it. Other than that, is easy to make and you will end up with a light, airy, crunchy, artisanal, perfect loaf.
You’ll get two healthy loafs from the recipe above. Overall time 20h.
- 2-2/2 cups of flour
- 1 tsp dry active yeast
- 1 tsp sugar
- 2 tsp salt
- 1-1/2 cups of lukewarm water
- in a small bowl mix the yeast with the sugar and some lukewarm water and allow for the yeast to activate, somewhere around 15 minutes, or up until bubbly and foamy on top;
- in a big bowl mix the flour and the salt;
- with a wooden spatula, mix the yeast and the lukewarm water into the flour and stir it until you get this sticky dough; if you feel like the dough is hardly to be managed by the spatula, use your hands but be careful not to over knead the dough – in the end is a no knead bread;
- once everything is incorporated, add some kitchen towels on top of the bowl and put it in a cool oven;
- let it proof for 18h – preferably do this one night ahead;
- preheat your oven at 230º C;
- add your empty dutch oven on;
- once the 18h are up, add a generous amount of flour on your kitchen counter and roll the dough over;
- with a dough scraper or your hand very well covered in flour – the dough will be looking wet and sticky – manage to get everything into a ball shape;
- carefully remove the hot pot from the oven, add some flour on the bottom and add the dough
- with the lid on, bake the bread at 230º C for 30 min;
- lid off, bake for another 10-15 minutes or up until the bread is looking nice and golden brown;
An that’s pretty much it. Not rocket science, but just bread. As stated previously, you’ll get two healthy loafs from this recipe, so I have tried to bake one loaf right away and the other one to proof it the second time. Definitely worth it. The second loaf was definitely lighter, crunchier and had more air bubbles on the inside.
Tips & tricks:
- don’t panic if the dough looks too sticky in any of the stages of making – it is a wet dough and that high hydration will give you those lovely air bubbles in the final product;
- if shaping can be hard to handle, don’t worry, your loaf will still be looking nice;
- definitely proof it for a second time;
And I do want to insist on proofing it for a second time. I know, you have waited enough – but it is definitely worth it.
Or you can do it the way I did it; bake the first loaf as it is and the second batch of dough, fold and stretch it, add it to a proofing basket and let it proof while the other one is baking.
And that should be it. Let me know if you try it and how do it like it.
Until next time,