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“I found it in the local paper - it comes from Madame de Smet who makes it every day for her restaurant. DONT change a thing especially the amount of salt.”
READY IN:
50mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

  • 1 kg unbleached bread flour
  • 1 tablespoon dry yeast
  • 1 tablespoon salt
  • 950 ml warm water
  • flour, for dusting and shaping in addition to the 1 kilo

Directions

  1. Place the four, yeast and salt in a very large bowl Mix in the water to make a quite wet, sticky dough. Use your hands to mix around well. Cover with plastic wrap and leave in fridge overnight.
  2. Next day, take the bowl from the fridge and leave it to come to room temperature. Prepare two flat trays by lining with baking papers and sprinkling generously with flour. Using a dough scraper ( or flat knife), remove the dough from the bowl to a floured bench. Cut the dough in half. With floured hands lightly shape each piece into a round. Place the dough on floured trays and press/pull lightly into flatish cibatta shapes. Flip them over so that the wrinkled, floured sides are now on top. Place the trays in a COLD, fan-forced oven set to 220°C Bake for 50 mins or until the bread sounds hollow when tapped. Cool on wire racks. It is wonderful fresh but it is also great as toast a cuppla days later. ENJOY.

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