This is a simple No Knead bread. The ingredients are all mixed the night before, and left on the kitchen counter for 14 to 15 hours to proof. It’s also early days for me trying out a Japanese flour that I purchased online. It’s also the first time that I have results on the crust that resembles crispy pork crackling skin. Quite a surprise for me!
Ingredients and Method:
Total flour is 360g, comprising 60g Japanese Bread Flour and 300g AP flour; 260g water (72% hydration); 1/8th tsp dried yeast, 1 tbs poppy seeds and 1 1/4 tsp sea salt.
Proofed the night before on the table counter for 15 hours, then transferred to a floured surface, pre-shaped and rested for 15 mins before the final shaping. Final proofing for just over an hour, and baked in a Dutch Oven at 250˚C for 30 minutes with the cover on; and another 25 mins without the cover at 230˚C.
[After placing the boule into the hot DO, I water sprayed twice into the DO. I am not sure if the the pork-crackling skin appearance is the result of this, but it certainly is very crunchy and crispy!]

Showing the unique appearance of the crust which had a crunchy and crispy texture.

The view from the top.

This is the boule sliced to show the lose open crumb, soft and moist.

A detailed, closer look at the crumb. The poppy seeds are visible.

“Yeast is to flour as action is to ambition. Rising to success requires adding and alternating starters.”

Ryan Lilly