This “Artisan” bread does not need kneading like any other breads and it has crispy crust and chewy texture inside. You can see the large holes in the crumb, which makes this bread looks and tastes very professional! Moreover, you can bake anytime by adjusting the proofing time in the refrigerator!

INGREDIENTS (app. Diameter 16cm/6 1/4in)

• 180g Bread Flour
• 4g (1+1/3 tsp) Sugar
• 3g (1/2 tsp) Salt
• 3g (1 tsp) Dry Yeast
• 175ml Lukewarm Water (around 35°C/95°F)

INSTRUCTIONS

• Measure Flour in the bowl then place Sugar and Yeast on one side then Salt on the other. Mix the left half first then the right half. Finally Mix all together.
• Make small hollow in the middle and pour lukewarm Water then mix lightly with spatula. Continue mixing lightly until all ingredients are together. (The dough will be very wet and it is not kneadable!)
• Cover the bowl (Plastic wrap/Lid/Shower Cap etc…) for Proofing
• Leave the covered bowl in the room which has around 25 – 30°C /77 – 86°F and Proof the dough until it becomes about twice the size or more (Around 2 hours,the surface will become bubbly and very wobbly)

• You may bake immediately once the dough has risen or you may put the dough in the refrigerator for minimum of 8 hours to 3 days, to have better flavour (Below photos were taken approximately 17 hours in the fridge)
• Take out the dough from the refrigerator around 1 hour before you want to bake and make it come to room temperature
• Preheat the oven to 230°C (450°F) with the Cast iron pot/Dutch oven (If no Cast iron pot, you may use heat resistant bowl to substitute or place hot water in a heat resistant container in the oven when baking!)

• Put extra flour on the Baking Mat and the dough
• Scrape the dough out from the bowl to the Baking Mat
• Use Spatula/Scraper to roughly form the dough into round shape (No need to be perfectly round at all)
• Place the Baking paper next to the dough and flip it upside down so the seam is facing down
• Roughly reshape the dough again to round shape using Spatula/Scraper
• Take out the Pot from the oven (Be careful, it is super HOT!!!) and place the dough with the Baking Paper into the pot and put the Lid on
• If no Cast iron pot, you may place the dough directly on the Baking tray and cover it with the heat resistant bowl or place the hot water in a heat resistant container together to get the steamy environment

• Bake with the Lid on for 25 min and then 12 min with the Lid off
• When the bread is ready, take it out from the Pot and cool for around 10 min on the cooling rack to finish cooking in the centre of the bread
• Slice it when it is completely cooled down

Please enjoy! Que aproveche!

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