This recipe is based on the principle of no-knead bread and relies on resting time. It is not important to time the resting precisely, but the longer the better, up to a point (over-leavening kills the yeast). To accelerate the process (i.e. rest for 4-5h instead of 12h), use warm water at about 30°C, but cold water is better for taste (and if the water is too warm it can also kill the yeast).
Ingredients
- 25% whole wheat or Graham flour
- 25% special (High gluten) flower
- 75% regular flour
- 78-80% water
- 3-4 tsp salt/kg flour
- 6-8g fresh yeast/kg flour (can be substituted by dry yeast: 2-3 grams)
Preparation
- Mix the dry ingredients (flour + salt)
- Add most of the water but keep some to dissolve the yeast
- Dissolve the yeast in the water (cold for long rest and warm for short rest)
- Add the diluted yeast to the rest and mix until no dry flour remains. It should be fairly sticky, but not runny.
- Leave in a container that is large enough for the dough to triple in size.
- Cover but not air-tight (plastic wrap works or lid).
- Resting time: 4-5h (with warm water) 12-24h (12 room temperature / 12 room temperature+ 12 cool or 24 room temperature – all work with slightly different effects)
- The dough becomes very sticky and the easiest is to manipulate with wet hands. It is also easier to manipulate if the dough is cold.
- Easiest is to cook in a bread mould (cake mould). I use 2 for 1kg flour. That’s more or less 2 loaves of 700-800g (some water evaporates).
- Once the dough is in the moulds, let them rest at least 20 minutes (while the oven pre-heats) but up to 2 hours uncovered (for different results).
- Pre-heat the oven at 250C (at least 20 minutes) with a deep oven tray at the bottom (preferably metal)
- Put the loaves in the oven and poor 1dl water in the oven tray to produce steam, close the door quickly.
- Cooking time: 15 min at 250C + 35 min at 180C or 20 min at 250C + 30 min at 180C for slightly harder crust.
- Take the loaves out of the moulds and let them cool and dry for a nice crust. They will keep well uncovered for about 8 hours. Then I recommend storing in a plastic bag or they will harden, but the crust will also soften, so the bread is best consumed fresh for a crispy crust and soft crumb.
