Bread cooked in the pot semolina. I know it is fashionable for some months now the 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 I was inspired by you to Sara Pope, a solid guarantee for the dough with yeast, 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.
Bread baked in a pot: yeast or brewer's yeast?
I used my sourdough obviously, but I did get some’ calculations on the relationship between yeast-water-flour and leave you the recipe with fresh Brewer's yeast and also doses of dried Brewer's yeast, using minimum quantities and doing anyway long proving. Obviously, Since I haven't really prepared two alternative recipes but I just did some calculations, I can't guarantee a result identical to my, but more or less should still function.
The dough has to be done but it is 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 rising 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.
Cooking in the pot is uneven and the bread grows magnificently 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 high-bread and crunchy 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. 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!
BRAN BREAD BAKED IN POT
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INGREDIENTS
- DOSES FOR A BREAD FROM 1,2 pounds AND A POT OF 24-26 CM IN DIAMETER
- WITH MOTHER YEAST:
- 600 grams of durum wheat, better if Senator Hats
- 15 grams of salt
- 180 grams of yeast refreshed
- 420 milliliters of water
- extra virgin olive oil for greasing the Bowl
- durum for the worktop
- WITH BREWERS YEAST FRESH OR DRIED
- 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
PROCEEDINGS
DOUGH WITH YEAST: put in the mixer 400 millilitres 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 the salt in the dough and add 20 millilitres of water were: work until it is homogeneous, smooth and fine wired.
Remove the dough from the mixer and knead 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 is 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) overthrow cautiously the dough in the pot, so that closing is facing more. 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.
DOUGH WITH YEAST FRESH OR DRIED:
Put in the mixer the flour, 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 won't be completely absorbed and the mixture is smooth and smooth.
At this point, proceed as for the dough with yeast. The leaven time for doubling will probably be different and much longer than the sourdough, see the small amount of yeast used. Considered therefore to make the dough the evening and bake the next day and try to use a bowl where it appears evident if the mass is doubled or not. Attention to the second rising: should take about twice that of sourdough.
4 comments
Excellent recipe
Thank you!
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..
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