• 800 g of white bread flour (combine if wanted with other flours, e.g. whole wheat 300g, bread flour 500g)
• 2g of active dry yeast
• 1 pinch of sugar
• 3 tsp of salt
• Around 30 ml white vinegar
• Around 700 ml of cold water (or combination of buttermilk or molke, e.g. 300 ml of buttermilk + 400 ml of cold water)
• add dry fruits (cherries, raisins) or nuts as you like

Procedure

1. Mix the ingredients. In a large bowl, combine all the dry ingredients, including any optional add-ins. Then, add the wet ingredients and mix thoroughly with a spoon or spatula until no dry flour remains.
2. First Rise. Cover the bowl with plastic wrap or a kitchen towel and let it sit at room temperature for about 16 hours, or place it in the refrigerator overnight.
3. Shape the dough. Generously flour a work surface. Gently turn the dough out onto the floured surface and fold it over itself a few times to create a rough ball shape.
4. Second Rise. Cover the dough, and let it rise for another 3-4 hours at room temperature. If the dough was in the fridge, let it rise closer to the 4-hour mark.
5. Preheat the oven. About 25 minutes before baking, place a Dutch oven or a heavy pot with a lid inside your oven and preheat to 440°F (225°C).
6. Bake the bread (covered). Carefully place the dough into the hot pot. Place the lid on and bake for about 35 minutes.
7. Bake the bread (uncovered). Remove the lid. If you want a crispier crust, you can add 3 large ice cubes to the bottom of the pot. Continue to bake for another 16 minutes, or until the crust is a deep golden brown.
8. Cool. Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing.