bread cooked in a cast iron pot

Why cook your bread in a cast iron pot ? Because the heat is well distributed so the cooking is even like in a real bread oven. Beside, and that’s a real plus for me, the crust is a lot more crusty and golden that way.

 

In a bowl, mix 1 pack of fresh yeast (about 40g) in 400ml of lukewarm water (it shouldn’t be warmer then body temperature so if you can feel the water temperature, it’s either too cold or too warm).

In another and bigger bowl either in ceramic, porcelain, china or resin, pour 750g of organic flour (I mixed 250g of T150 whole wheat flour and 500g of T110 semi-whole wheat flour). 

Dig a hole in the middle of the flour. on the ridges, pour 5g of sea salt flakes (not inside the hole). Yeast doesn’t like metal or salt!

Pour the yeast in the centre of the hole and mix either with your hands or a wooden spoon until the mix comes off the sides of the bowl. Add a little water if it’s too dry. The quantity of water needed depends on the atmospheric conditions. Bread is very demanding!  Knead the dough until you can form a nice ball. Cover the bowl with a clean and humid towel. Leave in a lukewarm place (about 22°C) for 2 hours. The ball will double sizes.

 

Press the ball so the gaz comes out. Knead a little bit again and form a new ball. Sprinkle a little flour on the bottom of your cast iron pot, place the dough inside, cover with the humid clean cloth and leave to rest for 45 minutes as previously. Bread doesn’t like wind!

 

By then, replace the cloth by the cast iron lid and place in the oven. Turn the oven on then at 240°C and leave to cook for 45 to 50 minutes. When you knock under the bread, it says “come in” if it’s cooked… well, actually, it sounds hollow.

Leave to cool on a rack and preserve it in a dry cloth in a bread box.

The result is a perfect bread that keeps well.

It smells great while it cooks (and after) and it’s not that hard to make!

 

To cut your bread, I recommend the Kai knives (series Shun or Wasabi) as it’s made not to tear the bread and to cut the exact thickness of slices you desire wether your bread is dense or with a very crusty crust. 

If you don’t want to make your own bread, buy it uncut, it will last longer.

 

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One thought on “bread cooked in a cast iron pot

  1. […] you wanna go from the start, don’t hesitate to go back on the “bread recipe” […]

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