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!
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