Bread From The Pot

A minimum of ingredients and effort for a maximum of taste. The dough doesn’t require time-consuming kneading, just give it plenty of time to rest and mature. Bake the bread in a cast-iron pot or a heat-resistant pottery dish with a lid.

Baking bread in a pot covered with a lid re-creates the conditions of an original brick oven. It gives the bread a crispy crust and a soft, fluffy crumb with beautiful, big holes.


Bread From The Pot

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

  • 400 g / 14.1 oz of all-purpose wheat flour
  • 300 ml / 10.1 fl oz of water, lukewarm
  • 1 package of active dry yeast (equals 1 tablespoon of active dry yeast)
  • 1 teaspoon of salt
  • cast-iron pot or a heat-resistant pottery dish with a lid
  1. In a large mixing bowl combine all dry ingredients, add water and stir with a fork until a shaggy dough is formed.

  2. Cover the bowl with a clean dish towel (or clear food wrap) and set the dough aside to rest and mature at room temperature (at least 22°C / 72°F) for 12 – 14 hours.

  3. Transfer the dough onto a well-floured workspace. Pat the dough flat, then gently pull and stretch it into a square shape. Fold the dough like an envelope; fold the top right corner to meet at the center, repeat with the top left corner. Fold the bottom right corner, repeat with the bottom left corner. Fold the envelope in half. Flip the dough around and repeat the stretching and folding. Flip the dough again and repeat the stretching and folding for the third time.

  4. Form a round or oblong loaf and place it, seam side down, in a flour-dusted proofing basket (or any basket/bowl lined with a clean dish towel and dusted generously with flour). Sprinkle the surface of the dough with flour and rub it gently with your hand. Cover the basket with a clean dish towel and set aside to proof for 2 hours.
  5. Preheat the oven to 240°C / 465°F with the pot in it.

  6. 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. Bake for 30 minutes with the lid on, then take the lid off and bake for another 15 minutes. Take the bread out of the pot and let it cool on a cooling rack.


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  2. […] When preparing, it is helpful to stick to the recipe, because baking (not only of bread) depends on the exact quantities. The dough also likes to be thoroughly kneaded, in order to become elastic before it settles down in a warm place under a protective kitchen cloth and rises like a silky balloon. The dough becomes very active due to the yeast working in it. During the fermentation, carbonic acid is produced, which inflates and loosens it. For a good flavor, slow rising at room temperature is best. There are even breads, which are not kneaded at all and where the yeast does all the work. Simply mix wheat flour, yeast, salt and lukewarm water and let everything stand at least 12 hours covered. Here you will find a recipe for such a simple bread. […]

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