No-knead-bread (from the Ferleon cast-iron pot)
Servings Prep Time
1small loaf 10minutes
Cook Time Passive Time
45minutes 24-48hours
Servings Prep Time
1small loaf 10minutes
Cook Time Passive Time
45minutes 24-48hours
Ingredients
Instructions
Preparing the dough
  1. Add the meal to a bowl. Don’t bother sifting it.
  2. Weigh the yeast and the salt and add it to the meal. Pour in 250ml of tepid(!) water. Mix with a fork (or your hands if you don’t mind getting them dirty). As soon as most of the water has been absorbed, knead the dough briefly into a globe.
  3. Cover the bowl with plastic foil and keep it in a dark spot (where it’s not too cold) for at least 24 hours.
Baking bread
  1. Preheat the oven to 200° C and put the Ferleon-pot inside (empty) and let it preheat along with the oven.
  2. Remove the plastic foil from the bowl. Push the air out of the dough. Sprinkle a bit of flour on your table and put the dough onto the flour. Now fold the sides inward and make globe out of the dough. Turn it over so the seams are on the bottom. Lay the dough in the center of a sheet of baking paper. Leave it to rest for 5 minutes.
  3. Take the pot out of the oven (careful: hot!), remove the lid and put the doughball with the baking paper into the pot. Cover it with the lid.
  4. Bake the bread for 35 minutes. After 35 minutes, take off the lid and let the bread bake for another 10 minutes.
  5. Tap it to see if it sounds hollow. If yes, it’s done!
Recipe Notes

Tip: I prefer eating this loaf of bread still warm with some salted butter. It’s also very much suited for dipping.

Tip: the fermentation process causes large holes in the bread. That’s completely normal! 😉

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