No-Knead Bread
by Luca + Nico
A simple no-knead bread with a long cold fermentation, baked in a cast-iron pot for a crispy crust.
Source: Personal
breakfastsnackvegan
10 servingseasyPrep: 15 minCook: 50 minRest: 23 hr 20 min
1.Mix dough
Combine 800 g flour, 560 ml water, 2 g dry yeast, 2.5 ml apple cider vinegar and 20 g salt in a bowl. Mix with a fork until the dough is smooth.
2.First fold
Wait , then fold the dough four times.
3.Second fold
Wait , then fold the dough four times.
4.Third fold
Wait , then fold the dough four times.
5.Bulk ferment
Let the dough rest for .
6.Cold retard
Put the dough in the fridge for .
7.Bake covered
Preheat the oven (230 degrees C) to 230 degrees C with a cast-iron pot inside. Once hot, place the dough in the pot, put the lid on, and bake for .
8.Bake uncovered
Remove the lid, reduce the oven temperature to 180 degrees C, and bake for until golden brown.