Скачать или смотреть 0.5 Gram Yeast Bread — Slow Fermentation, Crispy Crust

This bread needs only 0,5 gram of yeast.
No kneading.
No rush.
Just slow fermentation and incredible flavor.
Let me show you my overnight bread ritual

In the evening, prepare the poolish (preferment):
Mix 0.5 g fresh yeast with 200 g water and 200 g wheat flour (I use “Zernari” brand).

🥖 Cover and leave to ferment for 12–15 hours at 20–22°C. Keep it covered with a lid.

🥖 Add 150 g water + 50 g rye flour (you can also use whole wheat or buckwheat if you like).
You can use only wheat flour if preferred.
There should be 300 g flour in total in the preferment.

🥖 Add 10 g salt and mix until no dry flour remains. Mix briefly, just until smooth and without lumps.

🥖 Place the dough and leave for 15–20 minutes.

🥖 After the rest, wet your hands with water and begin kneading the dough in any way that is comfortable for you.
Knead well until smooth.

🥖 Cover and leave for 2 hours. During this time, fold the dough every 40 minutes.

🥖 After 2 hours, the dough should double in size and many bubbles will appear on the surface.

🥖 First, pre-shape the dough, then shape it fully.

🥖 Lightly flour the table, place the dough on it, and pre-shape.

🥖 Cover the dough with a bowl and leave for 15 minutes.

🥖 Lightly dust with flour. Stretch the dough gently, release large air bubbles with your fingers, and shape.

🥖 Place into a proofing basket.
If you don’t have one, use a 20–22 cm bowl lined with a towel dusted well with flour.
Place the dough seam side up, dust with flour again, cover with a bag, and proof for 40 minutes.
The dough should increase 1.5–2 times.

Meanwhile, preheat the oven to 250°C together with a baking tray or a pot (Dutch oven).