This is a simple, fantastic recipe to bake a bread that is tasteful and moist, yet really easy to bake. Base is a no knead dough that ripens over night. The crust is formed through the baking in a dutch oven that – in a way – is simulating the climate of an old, very hot stone oven.
430 Gramms of Flour
2 dl Lager beer at room temperature
2 dl Water, tipid
1/2 Spoon Salt
1 Teaspoon Instant Yeast
Freshly ground petter, rock salt
In a bowl – mix all the ingredients together. This shouldn’t take more than half a minute. Don’t overmix. Cover the bowl with a wet towl and store in a cold place for around 18 hours. After this, the dough will have ripened to a airy, yet very moist and sticky dough. It is not easy to handle – best ist use a rubber spatula. Put some flour on a backing paper. But the dough onto the paper and fold from all four sides into the center. Cover with some flour and a wet cloth for another 1 hour.
In the meantime, put the lid on the dutch oven and place in the middle of the oven at 240° to heat. Heat it up for at least 30 minutes.
Season the Bread with a generous amount of freshly ground black pepper and rock salt. Take the lid off – put the bread into the pan – cover with the lead and put back in oven for 30 minutes. After 30 minutes – take the lid off and bake for another 12 minutes. After this – turn the bread in the pot and back for another 10-12 minutes.
Take out and let rest for 10 minutes on a grid.
