Ready In 90 mins
- 75 ml tap water, luke-warm
- 1 teaspoon active dry yeast
- 160 grams all-purpose flour
- 2 teaspoons salt
- Oil for greasing
- Ice cubes
- Mix water and yeast together in a large bowl and wait until yeast is foamy. It shouldn’t be more than 10 minutes.
- Stir in flour to form a smooth dough and let it rest for about 20 minutes.
- Add salt, then transfer dough to a lightly floured work surface, and knead about 10 minutes until elastic. Transfer dough to a lightly greased bowl, cover with plastic wrap, and place in a cold oven. In about 45 minutes dough will double in size.
- On a lightly floured work surface shape into an 8-inch x 6-inch rectangle. Fold longer sides towards the middle, then fold the 6-inch sides towards the middle. Return dough to the bowl, cover and place in oven. It will double in size in about an hour.
- Place a castiron skillet on the bottom rack of oven and a baking tray on the rack above. Heat oven to 240°C. Transfer dough to a lightly floured work surface, and cut into 2 equal pieces; shape each piece into an even loaf. Place both on a lightly floured sheet of baking paper. Cover loosely with plastic wrap and let it rest until it doubles in size again.
- After about 45 minutes uncover. Pull out the oven rack with the baking tray on it and, using the corner of the parchment paper transfer onto the baking tray.
- Place ice cubes in skillet. Bake until gold and crispy on the top, about 25 / 30 minutes. When done, knock on the bottom of the bread when hollow, it’s baked through. Enjoy!