Amazingly Crispy Crust Bread
, Makes 6 small loaves
Four-ingredient no-knead rolls; folded and slapped during long rests, then steam-baked for a crackling crust and airy crumb.
| prepPreheat oven to 430°F / 220°C | ||||||||||||||
| prepDust work surface with flour | ||||||||||||||
| 220 ml water | Dissolve yeast in water | Mix in flour & salt | Cover, rest 30 min | Stretch & fold, lift & slap | Cover, rest 30 min | Stretch & fold, gentler slap | Rise until doubled, ~2 hr | Divide in 6, shape balls | Rest 10 min uncovered | Roll long, proof 30 min | Dust with flour, score | Cover, steam bake 430°F / 220°C, 20 min | Uncover, bake 10 min more | Cool before slicing |
| 3 g fresh yeast, or 2 g dry yeast | ||||||||||||||
| 320 g bread flour | ||||||||||||||
| 6 g salt | ||||||||||||||
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