“This is a quite flat bread but it is ideal for breakfast. The crust is so yummy and the inside is light and fluffy. It doesn’t suppose a lot of work because it raises for 10 hors in the fridge and then it’s ready to bake.”
READY IN:
10hrs 49mins
SERVES:
1
YIELD:
1 bread
UNITS:
US

Ingredients Nutrition

  • 400 ml water
  • 25 g yeast
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 150 g wholemeal flour
  • 275 g italian flour (00 Type)

Directions

  1. Stir cold water, yeast, salt and oil together.
  2. Stir in the wholemeal flour and leave to rest for 5 minutes.
  3. Add the flour until the dough has an adequate, not too firm texture.
  4. Knead the dough lightly through and form it into a loaf, put on plate with baking paper.
  5. Place the bread in the refrigerator to rise overnight, uncovered, 8-10 hours.
  6. Leave the dough out while heating up the oven and splash with warm water.
  7. Baking:
  8. Pre-heated oven at 225ºC at the bottom for 25 to 30 minutes.

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