For the main dough, put all ingredients in the food processor and knead on low speed. After about 2-3 min. increase the kneading speed and continue kneading the dough at medium speed for about 12-15 min. If the dough is still sticky and cracks, continue kneading until it passes the window test.
Place the dough in a lightly greased bowl, cover with a dough towel or plastic wrap, and let proof at room temperature for 1 hr.
After the proofing time, transfer the dough to a floured work surface. Drag the dough 2-3× across the work surface to get a smooth surface. While doing this, pull the dough from one side to the center with your fingers and press lightly. Repeat this process in rows, folding the dough into the center again and again.
Then turn the dough over, the smooth side is now on top. Place your hands around it in a vase shape and turn the piece of dough with light pressure on the floured work surface. When doing this, the bottom of the dough piece should NOT be closed on this bread.
Now generously dust a dough towel with flour and place the dough piece on it with the closure facing down. Support the dough slightly all around with the dough cloth and let it rise again at room temperature for about 30 minutes.
In the meantime, preheat the oven with a cast iron pot and lid to 230°C top/bottom heat.
After the dough has risen, place the dough in the cast iron pot with the lid facing upwards and place the lid on top. Bake the dough for 20 min.
Preparation Tip:
Tip: This extremely tasty, aromatic and crispy bread is made in 3 hrs and tastes simply gigantic!
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