for one lovely loaf
- 425 gr of whole meal flour (or, even better: spelt flour)
- 1/4 teaspoon dried yeast
- 1 1/2 teaspoons salt
- 200 ml lukewarm water
- 100 ml beer
- 1 tablespoon white vinegar
Mix all ingredients and make dough (it’ll be quite soft, sticky, almost liquid, don’t bother). Cover with film, put aside at room temperature for the next 18 hours (in words: EIGHTEEN!).
Sprinkle flour on a table (generously), bring on (sticky) dough. Fold over flour as if folding a sheet of paper 10 to 15 times. Line a round bowl with non-stick baking paper, bring in dough. Cover with oiled film and put aside for another 2 hours.
Put a cast iron casserole in the oven and preheat to 240°C. Take off film. Lift the dough out of the bowl with the help of the baking paper, put into the heated casserole (with the paper), sprinkle with some flour. Cover and bake for 30 minutes. Uncover and bake for another 10 to 15 minutes until browned to your liking. Let cool. Have fun.