No-Knead rustic bread

The magic of making bread never cease to amaze me. With 4 simple ingredients, one create delicacies everyone can enjoy. I have made it a weekly ritual, with the anticipation of success, I love the idea of having fresh bread every day. Especially when you read the number of ingredients in store-bought bread (in some cases, up to 7 ingredients), you don’t have to be a professional baker you can get wonderful results at home.

INGREDIENTS
460 Gr Water – Tepid / Room temperature
500 Gr All purpose Flour (or even better bread flour)
150 Gr Whole Wheat flour
4 Gr Dry Yeast (Active dry yeast) (1.5 Teaspoon)
10 Gr Salt. (1.5 Teaspoon)

PREPARATION
In a bowl mix all ingredients until well combined, then let it sit for 15 minutes.
Do a set of stretch & folds, then rest for 30 minutes.
After 30 minutes, do a 2nd set of stretch & folds, then cover and let it sit at room temperature for 1 hour
Place dough in the fridge and let it ferment for 12-48 hours.
Preheat a baking tray (or pizza stone/steel) to 250°C.
Using a dough scraper release the dough from the bowl and place it on a well floured surface.
Cut the dough into 4 pieces. Stretch them out a bit, or poke a hole in the middle.
Place on the baking tray and bake at 240°C for 20-25 minutes until they become dark brown.
❽ Let the bread cool for at least 30-60 minutes.

TIP DU JOUR : Always wet your hand to prevent the dough from sticking.