The world's simplest way to make European-style bread!! You still think this is difficult? I'm at my wit's end! This method will change your mind – you've never thought it could be done this way?! It tastes just as good as those dry, crumbly European-style breads from stores – crispy on the outside, soft on the inside, and incredibly fragrant! Low-calorie and healthy, make it, slice it, freeze it for breakfast, and then spray it with water and bake it for a few minutes for an even more delicious treat. Try it now!
Materials
The simplest steps to make European bread in the world
Pour all ingredients into a mixing bowl. You can use all bread flour or all-purpose flour, but if using all-purpose flour, remember to reserve some water.
Mix it with a spatula until it looks like this—you read that right, a puddle of mud, until you can't see any dry powder.
Cover and ferment for 2-3 hours. You can also let it ferment overnight. In winter, don't put it in the refrigerator; leave it at room temperature. Reduce the yeast to 1g.
Fermented until it is about 3 times its original size
Sprinkle more flour on the cutting board and let the dough fall freely.
Use a scraper to fold the dough and gather it together.
Roll into a circle
Line a large bowl with parchment paper and smear some oil on it.
Put the dough in
Cover the oven and preheat it to 230 degrees Celsius (448 degrees Fahrenheit) for about half an hour. Preheat the oven along with the cast iron pot; if you don't have a cast iron pot, preheat the baking tray as well.
Once the pan is preheated, put the dough directly into the pan. If you don't have a pan, put it on a baking tray. The dough will just not be as tall after baking, but it won't affect the shape if you're just eating it yourself.
Sprinkle some powder on the surface and make a cut.
Cover and bake for 20 minutes. If using a baking tray, you can spray water on the tray.
Then remove the lid and bake for about 25 minutes.
Bake until golden brown.
Make sure it's completely cooled before cutting.
Crispy on the outside, soft on the inside, and rich in wheat flavor
It's delicious spread with salted butter, used in sandwiches, or served with soup.
