For the bread, mix flour, salt, yeast and water in a large bowl so that the dough has room to rise!!! Mix only until the wet dough holds together … DO NOT KNEAD UNDER ANY CIRCUMSTANCES … Cover and let rise at room temperature for 12 to 18 hours – longer is better than shorter, the dough volume will double during this time and form bubbles on the surface.
1 proofing basket (can also be a normal bread basket) line with a linen or cotton cloth and slightly floured part on a floured work surface and fold 4 times … first on top … then bottom … right and left. Quickly form dough round and place in proofing basket, sprinkle with flour or bran. Cover loosely with the ends of the cloth and let rise again for 1-2 hours at room temperature – should already be 22-25 degrees warm.
Preheat a cast iron pot with lid (cocotte) in the oven to 230 degrees – if possible also to 240 degrees. ATTENTION !!! Unscrew the plastic knobs on the lid and seal the hole with aluminum foil. Put the bread into the cast iron pot with the help of the cloth – carefully, HOT! Put the lid on top and quickly return to the hot oven.
Bake for 30-40 minutes, then remove lid and bake for another 15-25 minutes.
Let bread cool on a cooling rack. The bread will stay fresh for almost a week. The crust is really nice and crispy.
Preparation Tip:
You can also bake the bread with wholemeal flour - but always add white flour ... 2/3 wholemeal 1/3 white flour, always calculate the ratio flour - water - yeast from this basic recipe. Seasoning you can, in addition to sea salt, for example, with herbs, dried tomatoes, walnuts, etc..
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