Bread out of a pot


This bread is very easy to make and requires only a minimum of ingredients. What matters while mixing the ingredients is, that you act swiftly. The time-consuming kneading is not required. Thereafter the dough needs to rest for 12 to 14 hours. The best dish to bake the bread is a cast iron or pottery pot with a lid. Baking the bread in a cast iron or pottery dish gives the bread a crispy crust and beautiful big holes inside, almost like in a ciabatta.


  • 400 g wheat flour
  • 300 ml warm water
  • 1 packet of dry yeast
  • 1 teaspoons of salt


  1. Mix dry ingredients in a bowl.
  2. Add warm water.
  3. Combine all ingredients with a fork. 30 seconds are sufficent. The dough does not have to be smooth.
  4. Cover the bowl with a clean dish towel. Let the dough rest in room temperature ( about 24 degrees Celsius / ca. 74 degrees Fahrenheit) for 12 to 14 hours.
  5. Put the dough on a clean and flour-dusted work space. Flatten the dough with your hands and pull it a little. Fold the dough into an envelope, then fold the envelope in half. Repeat that process two more times.
  6. Take a bread basket and line it with a clean dish towel. Dust it plentiful with flour. Put the dough in the basket, dust is plentiful with flour and cover. Let it rise for about 2 hours.
  7. Put the cast iron or pottery pot in the oven and preheat the oven to 240 degree Celsius (464 degree Fahrenheit).
  8. Take the pot out of the oven (caution: hot!). Put the dough swiftly in the pot, cover it with the lid and immediately put the pot back in the oven.
  9. Bake 30 minutes with lid on, then take the lid off and bake for another 15 minutes.
  10. Take the bread out of the pot and let it cool off on a cooling rake.

2 Comments Add yours

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    1. Mein Brot und Butter says:

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