Fold it inwards a couple of times and shape it into a ball or oblong loaf.
Place it on a baking sheet lined with parchment paper or a cast iron skillet (if you have one).
Cover with a cloth and let it rise again for 30–40 minutes.
Tip: For a crispier crust, sprinkle the bread with water before baking!
3. Baking
Preheat oven to 220°C (420°F).
If baking in a cast iron pan, place it in the preheated oven for 10 minutes before baking.
Bake for 30–40 minutes, until the crust is golden brown and crispy.
Tip: For an even crispier crust, remove the lid for the last 10 minutes of baking (if baking in a tin).
4. Cooling and serving
After baking, place the bread on a wire rack to allow the steam to escape.
It is best to slice it after 30 minutes, when it has cooled slightly.
The result? Delicious, crispy and soft homemade bread!
How to serve?
With butter and honey – a classic breakfast
As a base for sandwiches with avocado, hummus or spreads
For soups and stews – it absorbs sauces perfectly!
Tip: You can add olives, herbs or garlic to give it a unique flavour!
Tips and variations:
Gluten-free version? Use buckwheat or almond flour with potato starch.
Wholemeal bread? Replace half of the flour with wholemeal.
Even crispier? Place a bowl of water in the oven while baking.
FAQ – Frequently asked questions:
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