Delicious bread with crispy crust

I had taken this recipe from Kwestia Smaku website and from the start I felt in love! I just love easy to make and at the same time delicious recipes! I’ve already baked this bread with wholemeal flour, rye flour, with olives and with sun dried tomatoes – each time the effect/result is more than satisfactory! Besides, it is the first bread I baked since last year – from the time when we welcomed my son in this World. When you have a child, planning your day is a challenge and finding time for kneading dough is almost impossible.

Ingredients
3 cups flour ( wheat or 2 cups wheat flour + 1 cup rye flour)
about 1 cup water (depends on how thick the dough will be)
1 teaspoon salt
½ dried yeast
Optional: olives, sun dried tomatoes, cheese, cumin ( total 1 cup)


Method
In a large bowl mix: sifted flour, yeast and optional ingredients (i.e. olives, sun dried tomatoes). Pour the water into the mixture and stir for about 30 sec, (dough should be sticky). Cover the bowl with the plate or plastic foil and allow to rise in a room temperature approximately for about 12-18 hours ( could be for a night).
After this time gently put dough on a very lightly floured work surface. Stretch the dough, than fold one edge into the centre and than the others – forming a ball. Prepare clean and floured tea towel and gently place the dough on it – placing the side where the edges are joined on the bottom, Leave the dough covered with tea towel until it double in size, for approx. 1-2 hours. 30 minutes before this time finish, preheat the oven with the oblong dish or the cast iron baking dish inside (placing the baking sheet on the lowest rack) to 500F/ 250 oC.
Carefully, using oven gloves remove baking dish from the oven and place the dough inside it (“joined side” of dough to the top). Cover the dish, bake. After 30 min. remove the cover from the dish and bake for another 15-30 minutes until the crust is golden brown.
Remove the bread from the oven, and allow to cool down firstly in the dish and after place it on the cooling rack. Cut it only after cooled.