Spelled Bread from Pot Without Kneading
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 55 mins |
| Total Time | 16 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 325 ml water
- 10 g fresh yeast
- 400 g spelled flour type 630
- 2 tablespoon balsamic vinegar, lighter
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in water, add the remaining ingredients and stir the dough with a wooden spoon until soft.
- Cover the bowl with cling film and let the dough rise overnight, do not keep it too warm, choose a cooler room.
- After approx. 15 hours, it can also be more or less, preheat the oven to 240 ° C top / bottom heat.
- Flour the work surface and pour the dough on top. Using a dough card, fold the dough a few times from the outside in. With floured hands, put the very soft dough in a greased oven baking pan or saucepan and put a lid on it.
- Bake the bread in a closed pot in a preheated oven for 40 minutes, then remove the lid, regulate the temperature to 200 ° C and bake the bread for another 15 minutes.
- Turn the bread out of the pot and let it cool down.
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