Whenever you want to eat crusty bread this is the recipe: flour, yeast and water. Without kneading. A bowl, a fork, a mixture with the ingredients. Just compact the dough, make two folds and you’re done. Cooking with this pot creates steam that will make the crust of your bread crispy and beautiful.
The simplicity of this bread is what I love most and the whole house will smell of fresh bread, just like in a Bakery!
- Dutch oven Pot
- 500 g of flour
- 300 ml of lukewarm water
- 10 g of salt (about 1 teaspoon)
- 5 g dry yeast
- 5 g of honey (optional)
- flour for dusting
In a large bowl stir together flour, salt, water, yeast, honey and mix quickly with a fork. Cover this sticky dough with plastic wrap and let it sit for about 16/18 hours at room temperature.
After the rest, the dough will be doubled in size and full of bubbles, turn it upside down on a floured surface and sprinkle it with flour.
Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball. Sprinkle the top with a bit of flour and score lines on top. It’s not necessary but it looks better. As the bread bakes, it will expand and those scored lines will become more visible. Place the dough in a clean bowl that has been lightly coated with olive oil and dusted. Leave to rest for 2 hours.
Heat the oven to 230 ° static and place the pot inside the oven for 30 minutes until is very hot. Take the pot, taking care not to burn yourself (IT IS VERY HOT!) turn the bread upside down with the tea towel so that the folds are at the top. Cover the pan with the lid and cook for 30 minutes, then uncover the pan and continue cooking for 15/20 minutes to make the loaf color well. Remove from the oven and let cool well on a wire rack before cutting it. ENJOY!