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Bread cooked in the pot semolina

by Ada Parisi
5 min read
Pane di semola, cotto in pentola

Bread cooked in the pot semolina. Perfect recipe for a Tasty and well-honeycombed bread, made from durum wheat semolina. I know it's been fashionable for a few months now that bread baked in a pot, specifying ' no dough '. Now, I kneaded the bread and then I baked it in a cast-iron pot. The recipe that inspired me is the one that inspired me by Sara Pope, A solid guarantee for doughs with sourdough, with a single initial autolysis flour and water, because with this method I am fine. Indeed, seen that you make the dough, I suggest you prepare a little’ more and try the amazing BREAD STUFFED SICILIAN, with tomatoes, Capers, olives and cheese. On my YouTube channel you can see a very short VIDEO TUTORIAL on how to prepare this simple and tasty bread but in a baking tray. It also found the VIDEO RECIPE FOR BREAD IN A POT.

How To Make Bread Baked In A Pot: Sourdough or brewer's yeast?

For Making bread baked in a pot I used my sourdough Obviously, but I did get some’ of calculations on the yeast-water-flour ratio and I leave you the recipe with the doses also of fresh brewer's yeast and dry brewer's yeast, using minimal quantities and making in any case long rising.

The dough It's nothing complicated: You can do it by hand or, better, in a food processor. Then will have to rise as always until it doubles. At the end of the First leavening it will be quite soft, but still manageable and workable without great difficulty: you have to spread it out, roll it up on itself and let it rise again.

The Cooking in the pot is uniform And the bread grows beautifully in height, Why is forced from the walls of the container. I then redid this same recipe with wholemeal flour mix well and I liked it even more, because the result is always a Tall and crispy bread on the outside, with a dense and uniform honeycombing, Although I've used buckwheat, spelt flour type 1. If you don't have a cast iron pot you can use the crock pot, they work pretty much the same way.

Obviously, you can also bake this bread directly in the pan, without the pot. If you prefer a soft bread for breakfast, try the BREAD MILK or the PAN brioche WITHOUT MIXING, fast and proof principiati. Good bread and good day!

Pane di semola, cotto in pentola


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.5/5
( 2 voted )




600 grams of durum wheat, better if Senator Hats

15 grams of fine salt180 grams of refreshed sourdough

420 milliliters of water

extra virgin olive oil for greasing the Bowl

durum for the worktop


7 grams of fresh yeast or 3 grams of dried Brewer's yeast

690 grams of flour of durum wheat

420 ml of water at room temperature

15 grams of salt

one teaspoon of granulated sugar

extra virgin olive oil for greasing the Bowl

durum for the worktop



DOUGH WITH YEAST: put in the kneading machine 400 milliliters of water and flour. Knead for a few minutes, until the mixture is coarse, and let the dough rest for 30 minutes (autolysis). After 30 minutes, Start kneading by adding to the yeast into small pieces. Dissolve salt in the remaining 20 milliliters of water and add it to the dough: work until it is homogeneous, smooth and fine wired.

Remove the dough from the kneading machine and work it for a few minutes by hand, then let it rest on the work surface covered with a damp cotton towel for 30 minutes. Lightly grease a large bowl (or put the bread in a leavening basket well floured) and put the dough in it, cover with cling film and leave to rise at 27-28 degrees consistent until double. With a sour dough under and at the right temperature it will take about 6-7 hours.

When the dough has doubled, spill it on a clean cotton cloth plentifully covered with semolina, enlarge plan with your fingers, lightly so as not to deflate rising, then roll it up on itself. Let it rest on the towel, with the closing down and covered, for 50 minutes.

Meanwhile, Preheat the oven to 250 degrees static, with the cast-iron pot inside (with its lid), placed on the grid at half height. After the interval of levitation, remove the Pan from the oven, scoperchiarla and (with the greatest attention because it will be all red-hot) carefully spill the dough into the pot, so that the closure is facing the other. Do this by holding the cloth for both ends, with a slow movement but decided.

Cover the pot with a lid and bake. Cook for 40 minutes, then remove the cover, lower the temperature to 190 degrees and continue baking for another 30 minutes or until the bread is golden. Churning out, turn the bread on a wire rack and cool completely.

Put the flour in the kneading machine, salt and 350 millilitres of water and knead until dough is coarse. Let the dough rest for 30 minutes. Dissolve fresh yeast or dry, with sugar, in the remaining 50 millilitres of water, then add it to the dough and knead until the yeast is completely absorbed and the dough homogeneous and smooth.

At this point, proceed as for the dough with the sourdough. The leaven time for doubling will probably be different and much longer than the sourdough, see the small amount of yeast used. So consider making the dough in the evening and baking the next day and try to use a bowl in which it appears obvious whether the mass has doubled or not. Attention to the second rising: should take about twice that of sourdough.

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Licia 13 July 2019 - 00:33

Excellent recipe

Ada Parisi 13 July 2019 - 12:55

Thank you!

Victory 6 March 2019 - 22:45

Hello ada even I often do this recipe since I did a course with Sara and I have his books. But, a question, not even happen to you that this mixture gives a hard and heavy bread? Not at all like the bread crumbs with fluffy cloud that can be bought at the bakery? My bread is firm and the crust a bit’ duretta.. I do not know if it's because of my mistakes..

Ada Parisi 7 March 2019 - 10:31

hello Victory! Yes, the result is a densely honeycombed crumb and compact and crisp crust. If you use the durum-wheat this is the result you have to get. For light breads as you say unfortunately you have to use a 00: the bread will be very light, with a honeycombed crumb and soft but in my opinion it has no taste, I much prefer semolina and whole. Experiment with other flours and you'll see that the result is different. A warm greeting, ADA


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