No-Knead Lagana

Ingredients

• 3 1/4 unbleached all-purpose flour

• 1/2 tsp. active dry yeast

• 1 Tbsp. sea salt

• 1 Tbsp. white vinegar

• 1 1/2 cup warm water

• Garnish

• 1 tbsp. petimezi or honey diluted in 1 Tbsp. warm water

• sesame seeds

Directions

• Into a bowl add the dry ingredients, stir to combine then add vinegar and warm water. Stir with a wooden spoon until there are no dry lumps (you may have to add a bit more water).
• Cover with plastic wrap and allow to ferment and rise for 12-16 hours.
• Sprinkle the top of the dough lightly with flour, then transfer it to a lightly-floured work surface. Form into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
• Transfer your dough to a parchment-lined sheet pan and allow to rise for approx. 1 hour. Pre-heat your oven to 375F oven (middle rack).
• Pour honey in small bowl and add warm water, stir to combine. Brush the top of your lagana and sprinkle the top with sesame seeds.
•  Using your fingertips, poke-down each Lagana to make indents. Place in the oven and bake for 30-35 minutes or until golden. Place on a cooling rack to…well, cool.