Thanks Project 72 Novi Sad & Srđan Turukalo, the epicenter of Novi Sad gastronomy.
0.5 kg of flour with lots of gluten
375 ml of water
2 teaspoons of salt
1 teaspoon of fresh yeast
Combine all the ingredients, put the foil over & leave fit or 16h. Crush the fresh yeast between your fingers and mix it with flour, add water. The mixture stands at the room temperature. Put it in iron or metal pot and make a small cross-cut on the dough. After that, spread the mixture on the board on which you previously put the flour, leave it for half an hour, until the oven with the pot inside is heated. Heat the pot to the max, carefully roll the bread in this pot without oil from the board and leave it to bake for half an hour, covered, then uncover for 30 minutes. When the baked bread is taken out of the pan, wrap it in a cloth and leave it for 15 minutes. Then unwrap it and leave for another 15 minutes. The size of the pot should be about 24 cm. Enjoy.