• 25 hours
  • Medium

Bread in cast iron pot

Ingredients for a loaf of 25 cm in diameter
500 g of Type 2 Soft Wheat Flour
370 ml of water
3 g of fresh brewer's yeast
1 teaspoon of honey
1 teaspoon of salt
First, dissolve the crumbled brewer's yeast in a little water taken from the total. Separately, pour the flour into a large bowl, make a hole in the center with the help of a spoon and pour in the water with the dissolved yeast and honey. Proceed mixing with a spoon or a spatula until all the flour is hydrated.
At this point, add the salt and mix, then cover with plastic wrap and let the dough rest for 20 hours and away from drafts.
After the resting time, take the dough, which will be sticky, and pour it on a floured work surface. Now make three folds: ideally divide the dough into 3 parts, fold the first upper part over the central one and again the lower on the central one then repeat the same procedure but folding the right and left side towards the center. At this point, place the loaf obtained in a container with a sheet of floured parchment paper, cover with a cloth and let it rise for 3 or 4 hours.
When the leavening is complete, set the oven in static mode and at 230°, bringing it to temperature with a cast iron pot inside: let it heat well with the lid on for at least 20 minutes.
Once hot, place the pot on a trivet and pour the dough without parchment paper, then cover with the lid and bake for about 30 minutes. After half an hour, remove the lid and continue cooking for 20 minutes, until the bread has a golden crust.
At this point, take it out of the oven and let it cool completely.

In cooperation with The Diary of Sonia

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