Continental Crumbs


Here is how it works:


Measure 400g of the bread mix and put it in a large mixing bowl

(if possible use a plastic bowl with lid as it needs to be covered later). Add 280ml lukewarm water and mix (using a wooden spoon) until you've got a creamy texture.


Cover bowl with plastic wrap or lid if available and put into a fridge for 14 - 36 hours. Temperature around 8 - 10 degrees would be perfect.


Grease a baking tin generously with sunflower oil (or any other oil). Baking paper will be suitable as well but not all of them work for this bread as it's very sticky and might stick to the bread.


Preheat oven to 220 degrees.


Meanwhile, pour dough onto a generously floured surface and shape into a square and fold it twice. It will be extremely sticky. Use flour on your hands to manage and shape dough.


Let the dough slide into the baking tin, decorate the loaf with some pumpkin seeds and dust it with some flour, cover the tin with foil or a metal lid and put the baking tin into the oven at 220 degrees for 35 minutes.


After 35 minutes, remove the foil/lid and bake an additional 15 minutes. Reduce the temperature to 200degrees. Remove bread from oven and place on a cooling rack to cool.  


Enjoy on its own, with jam, honey, marmalade, cheeseā€¦



Easy to use!


Mix it:

(With a wooden spoon)




Cover It:

(with clear foil)




Prove it:

(in the fridge)



Bake it:

(covered the first 35min)