Mix the flour, salt, vitamin C and yeast in a bowl. Add water and distribute by hand so that there are no more dry nests. Cover the bowl with foil and leave in the cool cellar for 18 hours. After this time, a bubbly dough has formed.
Dust a work surface well with flour and use a kitchen scraper to slide the dough onto the floured work surface.
Do not knead the dough, just fold it 4 times like an envelope and place it in a saucepan with the folded side at the bottom. Close the pot with a lid.
Important: The pot and lid should not have handles or knobs made of plastic.
Preheat the oven to 250 ° C top / bottom heat and place the pot with the lid on in the oven. After 5 minutes reduce the temperature to 230 ° C and bake for another 30 minutes. Then remove the lid from the pan and bake the bread at the same temperature of 230 ° C for about 18 minutes depending on the degree of browning you want.
Tip:
I bake this bread in a cast iron wok with a lid, which I cover with baking paper. Glass roasters or other cast iron pots are of course also possible.
Ingredients
Print Recipe
Pin Recipe