Make the dough a day in advance (it needs 12 to 18h to rise)
In a large bowl, mix all the dry ingredients well with a whisk. Add the water and stir with a spoon until a coarse dough forms. Add more water if needed.
Cover the dough in the bowl with plastic wrap and let it rise at room temperature.
The next day, you will see that the dough has increased in volume and bubbles and little holes can be seen. This is how it should be.
Preheat the oven to 230°. Place the cast iron pan (without the dough) in the hot oven for 30 minutes.
Meanwhile, remove the dough from the bowl, dust it with flour and place it rolled into a nice round on a piece of baking paper.
When the pan is hot, carefully remove it from the oven and place the dough with baking paper in the hot pan. Cover en put in the oven for 30 minutes.
After this, remove the lid from the pan and let the bread bake for another 10 to 15 minutes until golden brown.
Eat the bread lukewarm with a delicious layer of Callas Light Confiture. Mmmm, heaven!
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