Ingredients

6 g Fresh yeast
150 g Water
3 g Salt
200 g Plain Flour

Preparation

Inside the Bread Maker, add yeast, salt and room temperature water and mix until homogeneous. Next, add the plain flour and mix again without kneads. Close it and leave to rest inside the fridge between 12-24 hours. Once rested, cook 4 minutes in the microwave with the Bread Maker closed. For a crunchy result, put the Bread already baked in the oven for a few minutes until it gets golden.

COMMENTS

Bread baked in the microwave will always remain white because there is no Maillard reaction.

If allowed to ferment a bit before "baking", bread will be fluffier.