Salt Crust Bread

Step 1/6

• 1¼ g fresh yeast
• 76 ml water
• 52 g whole-wheat flour
• 48 g bread flour
• 2 g salt
• 9 g sunflower seeds
• 9 g flaxseeds

• bowl (small)
• large bowl
• rubber spatula
• kitchen towel

In a small bowl, mix together yeast and the lukewarm water and wait 10-15 min. In a large bowl, mix together the flour, salt, sunflower and flax seeds. Pour in the yeast-water mixture and mix with your hands or a spatula until a sticky mass forms. Cover the bowl with a damp kitchen towel and let sit for 30 min.

Step 2/6

Use stretch and folds to begin building the gluten: Wet your hands to prevent the dough from sticking and start to fold the dough by grabbing the end closest from you. Gently stretch it up and fold it into the center of the dough. Rotate the bowl a quarter and continue. Perform this a total of 4 times, then cover the bowl again and let it rest for 30 min. Perform another stretch and fold, then wait 30 min. and perform two more times for a total of 4 stretch and folds. After each stretch and fold you’ll begin noticing that the dough is building more and more structure. Once done, cover the dough with a damp kitchen towel and let rise for 1-2 hrs. or until doubled in size.

Step 3/6

For final shape and rise before baking, use wet hands to transfer the dough onto a lightly-wet work surface. Gently push down the dough to give it a deflate. Perform one more stretch and fold to shape the dough. Begin building more structure by gently pulling the dough towards you in a circular motion. In order to do this, place the outer sides of your palm under the dough and gently cup it. Begin moving the dough with your palm in a circular motion, dragging it on the work surface towards you. Do this a few times until the bread has formed a round and stable structure.

Step 4/6

• 2 g poppy seeds
• 2 g flaky sea salt
• ¼ tbsp rice flour (for dusting)

• proofing basket
• plate

Pour out the poppy seeds along with the flaky sea salt on a plate. Gently roll the dough into the seed and salt mixture. Generously flour a proofing basket with rice flour. Move it around to make sure all of the crevasses and sides are floured. Now transfer the dough, seed-side down (and seam-side up) into the proofing basket, cover with a damp kitchen towel and allow to rest for a final proofing approx 1.5-2 hrs.

Step 5/6

• oven
• large ovenproof pot with lid
• parchment paper
• knife
• wire rack

Place a Dutch oven with lid into your oven and preheat the oven to 230°C/450°F. Once the oven is done preheating, remove the Dutch oven, flip your bread onto parchment paper (or a sling as seen on the photo), transfer ti the pot and score it with a sharp knife. Cover it with the lid and and bake it in the preheated oven for 30 min. on the middle shelf. Then remove the lid and bake for another 15-20 min. or until the top is dark-golden brown and crispy. Remove from the oven and allow the bread to rest on a rack for at least 1 hr. before slicing.

Step 6/6

• 30 g nutella® (for serving)

• serrated knife

Once completely cooled down, slice the bread and spread with 15 g of nutella® per serving.

Enjoy your meal!