Overnight Bread

In the evening, mix the two types of flour with the salt and bread spice. Stir the yeast into warm water, then the room-warm yogurt and knead into a dough. Cover and let rise for about 1 hour.

Then knead the dough briefly and shape into a loaf. Place in a floured proofing basket, place a cloth underneath if necessary, cover and leave to rest overnight in the refrigerator (a beverage refrigerator is even better) at an optimal 6 °C.

The next morning, remove the dough from the refrigerator and let it rise in the basket for about 1 hour. Preheat the oven to 250 °C.

Line a cast iron or stainless steel pot of suitable size with baking paper.

Turn out the dough from the proofing basket and place it in the pot with the basket pattern facing up and the lid on top.

Bake for 30 minutes, then reduce the heat to 200 °C and remove the bread from the pot using baking paper. CAUTION, HOT

Place the bread with the paper on a baking tray, put a bowl of water on top and finish baking for another 30 minutes. Leave to cool on a rack.

Preparation Tip:

If you wish, you can also bake the bread in the pot, but you should remove the baking paper beforehand.

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