This recipe requires nothing more strenuous than mixing some ingredients together in a bowl. That being said you need to have plenty of patience as you will have to wait for 12-24 hours before you can cook and eat it 🙂
Combine the following ingredients in a large bowl until a firm dough forms.
- 3 cups of bread flour (bakers, spelt, rye or a combination)
- 1.5 teaspoons sea salt
- 1/2 teaspoon yeast
- 1.5 cups of warm water
I prefer to use my hands to combine the ingredients as it is quicker than using a wooden spoon. Mix until the dough forms a ball – you don’t need to worry about getting a smooth elastic dough.
Cover the dough with some plastic wrap and a tea towel and leave it alone on the bench for 12-24 hours, the longer the better. The dough will bubble up and will have a strong yeast smell. Press dough gently into a ball and allow to rest for 30 minutes under a tea towel. Meanwhile preheat your oven with your dutch oven inside to 220 degrees.
Score the top of your bread with any pattern you like – I’m not that artistic so it’s normally crisscross pattern of a few swirls. Place dough in your preheated dutch oven, making sure to put a piece of baking paper or extra flour on the bottom to prevent sticking. Bake at 220 degrees for 30 minutes then uncover and cook for a further 5-10 minutes or until browned.
Enjoy warm with your favourite topping or lightly toasted for breakfast in the morning 🙂
