Ingredients
Method
- Mix all ingredients in a bowl to a sticky dough
- Cover the bowl with plastic wrap and leave it warm on the kitchen counter for 12-18 hours
- Sprinkle flour on a baking paper and pour the dough over, folding the dough a few times towards the middle
- Cover with a towel and leave the dough to rise for another 2 hours
- Set the oven to 250°
- When there is 35 minutes left of the time to rise, place the iron pot in the oven
- Take out the pan and lift the dough into the pan
- Put the lid on and let the bread bake for 30 minutes at 250°
- Remove the lid and turn down the heat to 200 ° and bake the bread for approx. 15 minutes
Nutrition
Notes
Tips: La deigen heve lenge og sakte — gjerne 12–18 timer i romtemperatur eller over natten i kjøleskap. Jerngryte med lokk er nøkkelen til det sprøe skorpet.
Oppbevaring: Holder seg 2–3 dager i tett beholder eller brødpose. Fryses fersk og avkjølt i skiver.
FAQ: Dampen som fanges under lokket de første 20 minuttene skaper det sprøe, gylne brødskorpet. Fjern lokket den siste halvtimen for ekstra farge.