Do you love homemade bread, but dislike handling the dough? Or maybe you think the fermentation process is a hassle but you still don´t want bread with baking powder? Then I have the greatest recipe for you! This recipe really simplifies baking and I´m not baking any other kind of bread anymore. The recipe origins from the Swedish bread blogger Martin Johansson at Pain de Martin. This is the most basic version, but you can exchange the flour, mix different kinds of flours and add nuts, seeds or fruit as you wish. You need a good kitchen scale and a bread tin. And you need to plan ahead, the dough requires 8-10 hours of rest before baking. The exact time isn’t that important though. The bread tin isn’t actually a necessity, but it makes it much simpler, and that´s what we´re aiming for, right?
390 g (grams) flour
300 g cold water
3 g yeast (yes, that´s 3 grams)
6-9 g salt
Dissolve the yeast in the water in a big bowl. Mix flour and salt and any other dry ingredients that you may have. Pour into the water and stir quickly. Put the bowl in a plastic bag or cover with plastic wrap. Leave on the counter for 8-10 hours. I usually stir everything together in the morning if it´s a weekday or in the evening if it’s the weekend. After 8-10 hours, pour the dough into a greased bread tin. If you want you can sprinkle the tin with something like oats or sesame seeds before pouring the dough inside. If you don´t have a bread tin you can sprinkle some flour on a kitchen towel (or on the table if you prefer that) and pour the dough on that. Pull the dough into a square and fold from all sides to form a bundle of dough. Leave for another hour or while you cook dinner or eat breakfast. Bake for about 30-35 minutes at 225 degrees Celsius. Enjoy!