Crusty bread

 Easy, crusty bread without kneading.

This is a very unique bread with a thick crust. It doesn't require kneading or much work; its preparation is stretched in time. You will need a cast iron pot or any other heatproof dish to bake it in. 

Ingredients:

• 400g flour 

I used 200g of organic strong white and 200g of wholemeal

• 1 teaspoon of salt
• 1 teaspoon of sugar
• 15 g of fresh yeast or 3/4 teaspoon instant yeast
• 300g of cold water  

Method: 

• Sift the flour into a large bowl, add salt and sugar. Mix water with yeast and pour into a bowl with the flour, stir with a spoon for about 30 seconds. The dough will be sticky. Cover with a plate or cling film and leave to rise for 12-14 hours, preferably at night.   

• Dust your kitchen counter with flour and transfer on it the dough from the bowl. Form a ball from the dough and put it on a clean kitchen towel - make sure you dust the towel with flour first. Next cover the dough with the sticking out sides of the towel and leave in a warm place for 1-2 hours. The dough is ready when doubled in volume. 

• Half an hour before the end of the rising, heat the oven to 240 - 250 degrees C and place in it a cast iron pot with a lid on it. Next carefully remove the hot pan from the oven and remove the lid. Place the dough in the pot - it will be very hot. Cover it with the lid and bake for 30 minutes. Remove the lid and bake for another 15 - 30 minutes.
•  Cut only after cooling, after about 1 hour