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Wheat bread

It takes some time and a little practice, but it's worth it - promised!


390 g water (temperature below 86 Degree Fahrenheit)

12g salt

600 g wheat flour (alternatively: 200 g wheat and 400 g spelled flour)

1 gram of fresh yeast (I've also tried dry yeast and used 3-7g)


Preparation: 15 minutes

Resting time: 25 hours

Baking time: 45 minutes


Kitchen machine

Cast iron pot (2,5 liters) with lid


First mix the water and salt, then add the flour and don't mix it with the water yet, but add yeast on the flour (or with dry yeast: sprinkle it over the flour) and then knead well with the food processor.

The mixture is good when it separates from the mixing bowl and forms a homogeneous mass.

Tip: Yeast should not be dissolved directly in salt water!

Tip: Do not stir the mixture for too long, otherwise the dough will become too warm and destroy the yeast bacteria!

Let the dough rise, covered, for 8 hours.

After 8 hours, add air to the dough - I have prepared a small video for you with the technique.

Let the dough rest for another 8 hours and add air again.

After 8 hours, add air again and then let it rest for another hour. During this time, preheat the oven to 480 Degrees Fahrenheit including the cast iron pot.

After the last hour of resting time, carefully slide the dough into the hot pot and then place the dough with the lid in the oven, bake at 450 Degrees Fahrenheit (top and bottom heat) with the lid for 30 minutes and then bake for another 15 minutes without the lid on the middle shelf.

After baking, remove the bread from the pot and let it cool on a rack.

Enjoy it!


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