Make the dough:
Combine the flour, yeast, and salt in a large bowl. Add the water and stir with a spoon or spatula until the dough comes together.
The dough will be sticky—that’s how it should be! Cover the bowl with a cloth or plastic wrap.
Resting time:
Let the dough rest at room temperature for 8–12 hours.
During this time, the yeast will do all the work and create airiness naturally.
Preheat oven:
Preheat the oven to 230°C and place a cast iron pan with a lid (or oven dish) in the oven to heat up.
Shaping:
Lightly flour a work surface. Scoop out the dough and gently shape it into a ball (do not knead!).
Place it on baking paper.
Baking:
Remove the hot pan from the oven, place the dough lined with parchment paper inside, cover with the lid, and bake for 30 minutes.
Then remove the lid and bake for another 10–15 minutes for a golden brown crust.
Cooling:
Let the bread cool completely on a wire rack before cutting – this will help it retain its airy texture.
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Helpful Tips
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