Ingredients:
- 200 g flour type 00
- 200 g Manitoba flour
- 3 g dried yeast
- 5 g white sugar
- 12 g salt
- 300 g water
Mix all the dried ingredients in a bowl. Add the water gradually and stir with a spoon. Cover it with a plastic film for 15 min. Every 15 min, give a stir. Repeat it for 3 times. Cover it again with the plastic film and put it in the fridge for min 6 – max 24 hours.
After this time take it out from the bowl and put it on a floured board. Give the dough a rectangular shape and start kneading the dough.
Fold the dough in half over itself towards you. Grab it and turn it 90 degrees and fold again. Repeat the operation twice. Give it a round shape and cover it with a kitchen towel for 90 min.
Preheat the oven and the cast iron pot at 230°C. When the pot is hot you insert your bread in and let it cook for 30 min at 230°C with the lid. Then cook it further for 20 min at 220°C without the lid.
Enjoy 🙂
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