bread

Now as we have to stay home a lot, I decided to start making bread. It’s relaxing, calming and easy - plus: the result is really good. This easy bread does not need to be kneaded, and the crust is crispy and yum!

When you read through the recipe, it sounds complicated, but it is really not. Three steps you have to follow, each of them being really easy and not time consuming at all!

The only thing you have to keep in mind: Plan it a day ahead, as it needs some time to raise and develop. So here are the steps to follow, and nothing can go wrong. Let’s say you want the bread for Sunday brunch:

Step 1: Saturday morning:

Combine the following ingredients into a large plastic bowl and mix with a fork until you get a combined dough, which actually looks quite ugly but that is how it needs to be like:

• 300g white flour

• 125g spelt flour / or any kind of healthy flour, but you can use 425g of white flour also if you like

• 1 tea spoon of dried yeast

• 1 table spoon of white vinegar (or about 12g)

• 90g of beer (just reset your balance to zero and add the liquids according to the weight)

• 200g of water

Once mixed a bit with the fork as indicated above, tightly cover the bowl with plastic wrap and place into a warm spot of your house and let it sit there for at least 12 hours, like in our case until Saturday night before you go to bed.

Step 2: Saturday evening or night:

Take some oven paper, make it wet and crumple it with your hands to make it more flexible, then lay it out into a big and heavy cast iron pan.

Go get your dough:

Scrape out the dough which has risen quite a bit in the past twelve hours and put on a slightly floured surface. Add some flour on the top and form a square of about the size of an IPad. Fold over in the middle, turn 90 degrees, and form again the same square. Repeat this three times, then take the dough into your hands and form a ball by pulling the edges down in the middle.

Place the dough into the pan, on the paper, and with a sharp knife make three incisions, then sprinkle a bit of flour on top.

Let sit the pan over night, covered with the lid, in the kitchen at room temperature. Like this the bread raises again. You can leave it directly in the cold oven over night.

Sunday morning:

Get up, heat the oven to 220 degrees - after 35 minutes, carefully open the oven and take off the lid and let it bake for another 30 minutes. Let cool down on the grid for about an hour.