Put the flour, yeast and salt in a bowl that is not too small and stir. Add water and stir evenly so that no more dry flour can be seen. Cover the bowl with a tea towel and set it aside for 12-15 hours until bubbles form on the surface of the dough.
Place the dough on a floured work surface and dust with flour. The dough is very soft and sticky, so it is best to knead with a spatula, cover with the tea towel and let rise for 15 minutes.
Dust the tea towel well with flour and shape the dough into a ball, it is best to use a round bowl as a molding aid and place the dough on the floured cloth. Dust with flour again, cover the ball of dough with the tea towel and let rise for about 2 hours until the size has doubled.
Preheat the oven to 220 ° C (200 ° C fan oven). Grease a round baking dish and place the dough ball in the dish with the seams up. Shake a little so that the dough is evenly distributed in the mold. Cover with a suitable lid or with aluminum foil and bake for 30 minutes, then remove the cover and bake for another 15-20 minutes until golden brown. If you knock on the bread and it sounds hollow, it is completely baked.
Ingredients
Print Recipe
Pin Recipe