No knead bread

Start 12 to 18 hours before you want to bake the bread.

Take the bowl and place it on the kitchen scale.

Place the flour, linseed and salt in the bowl.

Salt a little on the sides, as they should not come into direct contact with the yeast.

Make a well on the other side and sprinkle the yeast into it.

Pour a little lukewarm water onto the yeast. Stir a little with the spatula.

Then add the rest of the water and mix everything well with the spatula.

Scrape the sides of the bowl clean to create a nice consistency.

Cover the bowl of dough tightly with plastic wrap.

Put this bowl with dough away for 12 to 18 hours somewhere around 15 degrees.

I usually make this dough around 5pm. That way it can develop all night long.

The next morning around 8 o'clock I get started again.

Flour a work surface and pour the dough out onto it. You will notice that the dough is a bit thinner.

With the dough scraper, you fold the right side of the dough towards the middle. The left side you fold over that.

You do this with the top and bottom of the dough. Press the dough a bit flatter again and repeat these actions.

If you want to fill the bread, sprinkle some of the chosen fillings on the dough. Fold the dough over the filling again. Press it a bit flatter again and add some more filling. Make sure the filling is folded in as much as possible.

Turn the dough ball over so that the opening is facing down. Now ball up this dough. Keep taking some flour so that you can work with the dough. With your hands and the scraper, ball up the dough, starting from the bottom. This way you put tension on the ball.

Place this ball on a sheet of baking paper and put it back in the cleaned bowl and let it rise for another 30 minutes.

Place the cast iron pan in the oven and heat it to 250 degrees. The pan needs to get hot so it needs 30 minutes.

After 30 minutes, spray the dough with a little water and cut the top of the dough ball a little.

Sprinkle with some oatmeal, sesame seeds or poppy seeds if desired.

Open the oven and remove the lid from the pan, grab the points of the baking paper and place in the cast iron pan. Put the lid on, close the oven and let it bake for 30 minutes.

After 30 minutes, remove the lid and let the bread bake for another 10/15 minutes until brown.

Remove bread from pan, remove baking paper and let cool on a rack.

This bread is so tasty, chewy on the inside, crispy on the outside. Topped with delicious cheese it is not to be sneezed at.

If there is any of this delicious bread left the next day, you can make a delicious pantosti with it.

Spread butter on the outside, place ham and cheese in between, and fry in a hot frying pan.

How delicious can something be!