No-knead, sugar-free, oil-free cold fermentation dough~
This time, I used my favorite garlic powder and Italian herbs to make 'Italian Herb Savory Bread'.
Full recipe: http://asd77723.pixnet.net/blog/post/44285776

(1 large loaf cut into 10 slices, about 55 calories per slice)

Tips

1. Do not pour the yeast and salt together to avoid affecting fermentation.
2. If the weather is cold, extend the fermentation time in step (1) to 45 minutes to 1 hour.
3. For better texture, cold ferment the dough for at least 10 hours, but no more than 48 hours.
4. For leftover bread, it's recommended to freeze it. Before eating, spray some water and re-bake to restore its crispy texture.