If you don’t have a sourdough starter, use 1 g of fresh yeast, you will have an incredible result!

Sourdough bread is indeed a healthy, ancient, and relaxing method of making bread. However, if for personal reasons you prefer not to use sourdough (perhaps you don’t like the taste, dont have a sourdough starter, or don’t have the right flour), there’s an alternative method that yields equally healthy and delicious results. This method involves long-term fermentation, especially in the cold, and requires only 1 gram of yeast, regardless of the amount of flour used. The result is a wonderful, healthy loaf with a relaxing preparation process. Recipe for 1 Loaf 350 ml cold water 1 g fresh yeast 500 g bread flour (I use all-purpose flour, which is almost whole) 7 g salt Method of Preparation Mixing: Pour the cold water into a bowl and dissolve the yeast in it. Sift in the flour and salt, then knead for 3-5 minutes until the flour is fully incorporated. First Rest: Cover the bowl and let it rest at room temperature for an hour. Stretch and Fold: After an hour, perform a set of stretches and folds. Let the dough rest for another hour. Second Stretch and Fold: Perform another set of stretches and folds, then let the dough rest for another 2 hours at room temperature. Shaping: When the dough has doubled in volume, shape it into a loaf. Place the loaf in a banneton lined with a waffle-textured towel sprinkled with water and flour to prevent sticking. Dust the top of the loaf with flour, cover it, and refrigerate for 10-12 hours. Baking: Preheat the oven to 230°C (446°F) with a cast iron pot or a saucepan with a lid (ensure there are no plastic parts). Transfer the loaf directly from the fridge to the hot pot, score the top, cover with the lid, and bake for 40-45 minutes. If the bread is not browned after 40 minutes, remove the lid and bake for an additional 10 minutes. Enjoy the process and the perfect bread it yields!