Crunchy outside and soft inside.
Ingredients and instructions:
1. Slow ferment dough
- 250 g flour
- 180-200 ml water
- 1/4 tsp salt
- 5 g fresh yeast
You need to make this 12 hours before baking.
Mix every ingredients and put it into the fridge. The yeast will ferment the dough slowly and creates a good base for the bread.
2. Autolysed dough
- 500 g bread flour
- 270-300 ml hot water (60-70°C)
Pour the hot water over the flour in a bowl and mix it. Rest it in room temperature for 12 hours. This method called autolyse and it makes the bread’s texture better and gives a lovely smell.
Making the Bread:
- all the autolysed dough
- 300 g slow ferment dough
- 1,5 tsp salt
- 2 tbsp oil
- 10 g fresh yeast
Knead the ingredients by hand or a machine. The dough must be flexible, soft but not sticky. Add more water or flour if it’s needed.
When it’s ready, form a big ball and rest it for 30 minutes.
After this time take the dough into your hands and fold the sides of the ball to the center and press it lightly. Do it a few times and give it a rest for 15 minutes.
Now the dough is ready for get its form. Put the dough on a floury surface and press down with your palm and fingers from the center to the edges. Press most of the air from the dough. When its flat and round, fold the left and right sides to the center and press the edges. Then grab the upper side and roll up the whole dough very tightly.
Place the bread to a pan and leaven it at least 45 minutes or it’s double the size.
To get the perfect bread, you will need a large baking dish with a top. (~9L)
Preheat the oven to 220°C during the last phase of the leavening. Sprinkle some water on the inside of the lid and the top of the bread.
Bake the bread for 45-50 minutes then bake it without the baking dish for 5 minutes.
Place the bread to a cooling rack and sprinkle some water to the skin. You could hear cracking noises.
Cut the bread if it’s cooled down.