Bread From The Pot 2.0

Three years ago I started my blogging adventure with a recipe for a simple wheat bread baked in a pot. Click here to get that recipe. 124 recipes later I would like to share with you another version of this timeless classic. This time around your bread will mature longer, with less yeast for an even better bread experience.

Bread From The Pot 2.0

  • Servings: 1 loaf
  • Difficulty: medium
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  • 600 g / 21.2 oz of all-purpose wheat flour
  • 390 g / 13.8 oz of water, cold
  • 12 g / 0.4 oz of salt
  • a hazelnut-sized ball of fresh baker’s yeast


  • cast-iron pot, Römertopf or another heat-resistant pottery dish with a lid


  1. Prepare the dough: Put flour in a large bowl. From the measured out water set aside about 3 – 4 tablespoons and dissolve the yeast in it. Add salt to the rest of the water, dissolve the salt in it and add to the flour. Finally, add the dissolved yeast. Using your hand combine all ingredients by kneading the dough until it is smooth and slightly sticky. If necessary scrape the sides of the bowl and incorporate the scrapings into the dough. Knead and form the dough into a tight ball then cover the bowl airtight with a lid or aluminum foil (the surface of the dough is not supposed to dry out). Set the dough aside to rest and mature for 24 hours at room temperature (at least 22°C / 72°F).

  2. Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. After each stretching and folding cover the bowl again and set aside.

  3. Form a loaf: Depending on what kind of a pot you are using form a round or oblong loaf and sprinkle it generously with flour. Place the dough, seam side down, in a proofing basket or a bowl lined with a dish towel and generously sprinkled with flour. Cover the basket with a clean dish towel and set aside for 1 hour to proof.

  4. Preheat the oven, with the pot in it, to 250°C / 485°F.

  5. Take the hot pot out of the oven, let the dough fall out of the basket directly into the pot, cover the pot with the lid, and put it back in the oven. Reduce the heat to 240°C / 465°F and bake for 45 minutes. Let the bread cool on a cooling rack.

Tip: If you like your crust a little darker, take off the lid for the last 10 – 15 minutes of baking time.


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