3 Cups bread flour or all-purpose flour, plus a little more for the work surface
1/4 Teaspoon Instant yeast… it does seem small, but it works
1 1/4 Teaspoon Salt
1 1/3 Cups lukewarm water
The recipe could not be easier to prepare, it only takes a little bit of planning for the entire experience. I usually start the recipe early afternoon and let the dough rest overnight for a bake the following morning. (12 to 18 hours is preferable)
Simple enough, pour all the flour, yeast and salt in a medium size bowl and using a whisk, mix all the ingredients. Pour in the water and mix well, until it forms a ball of dough. That’s it !
I cover the bowl with cling film or shower cap and let it rest at room temperature all day and overnight.
The following morning, when using a Römertopf, I recommend to soak the clay cookware in water for 15 minutes, otherwise, it may crack during baking.
After 15 minutes, place the clay baking dish in the oven and turn on the oven to 200C or 450 Fahrenheit. It is also important to start the baking with a cold oven, otherwise, the clay pot may also break if the oven is too hot.
When the oven temperature has been reached, let the Romertopf in the oven for a good 30 minutes.
Using a piece of parchment paper the size of bowl, turn the dough over and simply place it in the Romertopf with the lid on.
Bake for 30 minutes.
After 30 minutes, remove the lid and you will see your bread has doubled in the oven. Bake for a further 30 minutes, until the bread if dark and crispy.