Homemade farmhouse loaf

Ingredients

• 350 gPlain flour
• 150 gWholemeal flour
• 5 gDried yeast (1 tsp)
• 350 ml water, 10 g salt

How to make it

1. Stir both flours, the yeast, salt and water into a sticky dough in a bowl, no kneading needed.
2. Cover and leave at room temperature for two hours, then into the fridge overnight.
3. The next day fold the dough into a ball on a floured surface, lay it seam side down in a floured cloth and prove for an hour.
4. Heat the oven with a cast iron pot and lid to 250 degrees, for 30 minutes.
5. Tip the dough into the hot pot, score the surface, lid on.
6. Bake for 30 minutes with the lid, then take it off, drop to 220 degrees and bake for another 20 minutes until the crust is dark.
7. Cool completely on a rack, and only then cut it.

One tip

Knock the base and it should sound hollow. Cutting before it cools makes the crumb gummy.

Nutrition per slice

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.