Follow these steps meticulously and you will be presenting yourself and your guests with an enchanting bread. With a minimum of effort. It’s child’s play, except that you really need a pair of oven gloves to handle the red-hot cast-iron pan. This is how you make the bread:
Put in a large bowl: 250 gr bio flour, 250 gr bio flour (or 500 gr bio flour), 10 gr salt, 2 gr doge yeast, 400 gr water (for a smaller bread take half)
Mix everything with a wooden spoon. Put a damp cloth over it, leave 14 hours at room temperature.
Remove the dough from the bowl, sprinkle a work surface with flour. Place the dough on it. Turn twice. Leave to stand at room temperature for another two hours. Put a black cast-iron pan with the lid on in the oven at 230 degrees.
After half an hour, open the oven, put the dough in the pan, close the pan and put it back in the oven. Bake for half an hour. Then take the lid off the pan and bake the bread in fifteen minutes until it is beautifully brown. Ready
Squeeze the bread, you will hear it crackle.
In the original American recipe, a spoonful of sugar is mixed with a little lukewarm water. The dry yeast (just a bag from the supermarket) is added and only when the yeast is visibly active, as shown by the bubbles in the water, are the ingredients mixed. None of it is necessary, but just so you know.
Flour and meal
A lesson from the baker. Flour, made from grain with no germ or bran. Meal from the whole grain.
The first absorbs a little more water than the second and always develops a little more taste.