You do NOT have to have an enamel covered cast iron pot. You can use anything with a lid that can take the heat. I use a 5.5 quart cast iron pot. My oval pots are about 7 quarts.
You DO NOT need to oil the pot. At least not in a enamel covered cast iron or regular cast iron pot. I have never had problems with the bread sticking.
In a large mixing bowl add 3 cups white unbleached flour.
To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast.
**Note: Regular active yeast can be used in place of the instant or rapid rise yeast. It will need to be activated in 1/4 cup warm water. Stir and let sit for 5-10 minutes. However, most of the comments I have received state that the rapid raise works the best. You choose.
Whisk the flour, salt and yeast together.
Add 1 1/2 cups water.
Mix in the water. I love these "spoonula's". I use them all the time.
That's it! The dough will look like a shaggy mess. That's ok.
Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. DO NOT REFRIGERATE. This is not optional. It takes that much time to proof the dough. The reason why you need a large bowl, is because the dough will start to rise.
After 12 hours the dough will look like this. It's pretty sticky, but that's ok it's supposed to be.
Preheat your oven to 450 degrees. As soon as it has heated to 450 degrees place your pot with the lid in the oven and pre-heat the pot for 30 minutes.
Right after you put the pan in the oven to preheat, dump the dough out onto a HEAVILY floured surface. I love my pastry cloth. Use it for everything.
Now, please disregard that this dough has stuff in it. I'll get to that later. I just forgot to take a picture of the plain version. This dough has also been doubled so it's twice the size of a single batch. After you dump the dough on to a floured surface shape it into a round ball. This will rest for 30 minutes while the pan is heating.
After you shape the dough cover it with the plastic wrap that was over the bowl. Yes, I know I have two loaves of bread. It's because I doubled the recipe. You can do that.
Remove the pot from the oven and carefully pick up the ball of dough and drop it into the pot. You may want to flour your hands, because the dough is going to stick like crazy. Remember the pan is now 450 degrees hot! Be careful. Put the lid on the pot and return it to the oven for 30 minutes.
I am baking two loaves at once.
Close the oven door and bake for 30 minutes. Wait until you see the next picture. This will blow you away!
Holy cow! Can you believe how gorgeous that is. When you put the dough into the pan, it looks like a shaggy mess and when you take of the lid, you have a masterpiece. Remove the lid from the pot and continue to bake for another 15 minutes. This is when you can start patting yourself on the back while telling yourself how awesome you are...because you ARE.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (87g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.8mg||0 %|
|Potassium 51mg||1 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 31g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 154
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