To see the traditional 'no-knead' technique often used for these rustic loaves, watch this step-by-step guide: 3 Ingredient ancient Balkan NO KNEAD BREAD - Domaci hleb Balkan Chef Kiki YouTube• Oct 12, 2025 How to Make Your Sourdough Starter Bigger - TikTok

: The dough rests in a warm place until it has roughly doubled in size.

Baking podovyi bread is a lesson in patience. Because the dough must support its own weight, the "kneading" often involves a series of over several hours. This builds a strong gluten structure without overworking the dough.

: This is the critical "podovyi" step. The dough is shaped into a tight ball (boule) or an oval (batard). Tension must be created on the outer surface of the dough to prevent it from flattening out like a pancake in the oven.

: Mixing flour and water first and letting them rest for 30–60 minutes allows the gluten to begin developing naturally before salt or yeast is added. The Process: Patience and Technique

The final secret to podovyi bread is the environment of the oven.