This rustic bread is the easiest you are going to prepare in the world of bread. It carries nothing but flour, water, salt and yeast, the basis of all quick bread and does not have the difficulty that breads with sourdough have.

Here you will only have to mix ingredients and the rest will do the magic because you will not have to knead. We will give a few folds to the bread to help the gluten develop and that's it! It couldn't be easier.

Ingredients

• 460 g warm water
• 550 g bread flour or plain white wheat flour
• 100 g whole wheat flour
• 5 g dried Baker yeast
• 10g fine salt
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Directions

In a bowl, mix the warm water with the yeast. Add the flours and salt and with the help of a mix with a wooden spoon, cover and let stand for 15 minutes.

After this time we will make a series of stretches and folds: with one hand and inside the bowl stretch the dough by a corner and fold it on itself. So we will make 4 or 5 folds.

Let stand for 45 minutes and repeat the series of folds.

Cover and let it rest for less 8 hours in the fridge or overnight (we can leave it in the fridge for up to 48 hours).

Take the dough out of the fridge. Preheat the oven (with an oven plate, a stone or an iron plate inside) to 250º C. We put a container with 200 ml of water at the bottom of the oven.

Using a dough scraper, remove the dough from the bowl and place it on a well-floured surface. Cut it into 4 parts and let it rest until it is at room temperature.

Place the loaves on the baking tray. When you put the tray in the oven and before closing the oven door, throw a glass of water or a couple of ice cubes at the bottom. This will create a lot of steam and make the bread come out with a very crispy crust. Bake at 240°C for 20-25 minutes until golden brown and have a nice colour.

Let the bread cool for at least 20 minutes so that the crumb doesn't break.

Tips and Tricks

• I always prepare the dough at night and bake it in the morning. So I don't have to be aware of times.
• You can make 8 small chicks
• You can add your favorite herbs or seeds
• Difficulty: easy
• Preparation time: 5 minutes + rest + 20 minutes oven
• Servings: 4 large or 8 small chicks

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