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Extra crunchy no knead over night bread from my DO

Extra crunchy no knead over night bread from my DO


  1. Hour_Doughnut2155

    That looks amazing! Could you share the recipe?

  2. Carnifex

    500 g spelt grain flour (you can mix type 630 to 1050)
    1/2 tsp dry yeast
    1 ½ tsp Salt
    125 ml beer (pilsner or Lager, if possible not filtered)
    200ml Luke warm water
    1 tbsp vinegar (white wine or apple)

    One day before:
    Mix all the dry ingredients in a bowl. Add the liquid ingredients and mix into a dough (no need for a machine, cooking spoon and your hands are sufficient). Don’t get irritated if the dough seems a bit ” messy” or sticky, it is fine like that.

    Cover the bowl and leave at a warm place for at least 18 hours.

    After that prepare a work surface and flour it generously. Dump the dough on it and stretch and fold it 10-15 times (either: press flat, pull gently apart fold left to right. Stretch again, fold top to bottom. Or: press flat, pull apart, fold all edges to the center, press flat, repeat).
    You’ll still need a generous amount of flour in between so that it doesn’t stick to your hands
    The dough should become more and more flexible.

    When done, fold to the center one last time and shape a ball. Cover with thinly oiled saran wrap and wait another 2 hours.

    After 1h15, pre heat the oven to 250C (480F), with the DO + lid in it on the Lowest rack. Do NOT use the hot air circulation program.

    When the 2h are over, the dough ball probably is a bit flat again. Flour your hands and once again shape it into a ball. Get the DO out (careful it’s fucking hot, mind the surface where you place it on) and open it.

    Gently oil the DO bottom and sides (I use olive oil and a silicone brush). Transfer the dough into the DO. Yes it will fizzle, that’s normal 🙂 sprinkle some flour in top and use a sharp knife to cut a X or # into the top (again, careful with the hot sides. If your DO is a bit smaller, you might want to do this before transferring the dough).

    Cover with the lid and bake for 25 minutes. The remove the lid and lower temp to 220C (430F). Bake for another 15-20 minutes until it has a nice color.

    Let the bread cool on a wire tray.

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