The Secret to Perfect Rustic Bread in a Cast Iron Pot!
Homemade Bread: A Return to the Origins
Food lovers, today I bring you into the magical world of homemade bread, one that smells of tradition and childhood memories. Making rustic bread in a cast iron pot is a unique experience, a true ritual that reconnects us with our roots. The sound of bread crackling in the oven, the intoxicating aroma that fills the house, the crispy crust, and the soft crumb: every bite is a journey through time, a return to when bread was the king of the table. And let’s be honest, there is nothing more satisfying than baking a bread made with your own hands, to share with our loved ones.
The Easy and Quick Recipe for a Dream Rustic Bread
And don’t think it’s difficult to prepare! With a few ingredients and some simple steps, you can create a rustic bread in a cast iron pot that would make even the best bakeries envious. The recipe is a piece of cake: just mix flour, water, yeast, and salt, let the dough rise and bake it in the preheated cast iron pot. In just a few minutes, your home will be invaded by an irresistible aroma, and your bread will be ready to be enjoyed. And if you want to add a personal touch to your recipe, you can add sesame seeds, flax seeds, or aromatic herbs to the dough. In short, creativity in the kitchen knows no bounds!
Here are more leavened recipes:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 12 Hours
- Preparation time: 30 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.73 (Kcal)
- Carbohydrates 60.25 (g) of which sugars 1.42 (g)
- Proteins 9.59 (g)
- Fat 2.19 (g) of which saturated 0.24 (g)of which unsaturated 0.03 (g)
- Fibers 2.03 (g)
- Sodium 653.11 (mg)
Indicative values for a portion of 138 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Rustic Pot Bread Ingredients
- 4 cups all-purpose flour (strong type with 15% protein)
- 1 tsp fresh yeast
- 1.25 cups water
- 2 tsp extra virgin olive oil
- 2 tsp salt
Tools
- Cast Iron Pots Overmont Enamel Cast Iron Casserole – Nonstick Dutch Oven with Lid – Ø10 inch Round Cocotte Suitable for Cooktops and Induction Ovens – Red
Steps
In a bowl (or in a mixer with a paddle attachment), place the flour, along with the fresh yeast, and part of the water. Mix with a spoon, then with your hands to form a loaf. Then add the salt, remaining water, mix (or if using a mixer, switch to the dough hook), finally add the oil and salt. Continue kneading until you get a smooth and homogeneous dough. Cover the bowl with plastic wrap and let it rest in the fridge for 12 hours.
Take the risen loaf, transfer it to a floured work surface, slightly stretch it into a rectangle with your hands, and fold it like a wallet. Then place it to rise in a well-floured bowl, with the folds facing downwards, cover with a floured cloth and let it rise for 2/4 hours at room temperature
Preheat a cast iron pot with a lid in the oven to 465°F. Remove the hot pot, place parchment paper inside, and invert the risen loaf into it. Cover and return to the oven for about 45 minutes at 465°F, remembering to remove the lid for the last 10 minutes of baking. Take the bread out of the oven, let it cool, slice it, and serve with cold cuts or cheese.
Tips, Notes, Variations for Rustic Pot Bread
You can use whole wheat flour, rye flour, or spelt flour for a more rustic flavor. A higher hydration of the dough will give you a more open crumb.
For an even crunchier crust, you can bake the bread with the lid on for the first 30 minutes and without the lid for the last 15 minutes.
You can use fresh yeast or sourdough for a slower fermentation and a more intense flavor.
FAQ (Frequently Asked Questions)
Why use a cast iron pot for bread?
The cast iron pot is the secret trick to achieving rustic bread with a crispy crust and soft interior. Thanks to its ability to retain and evenly distribute heat, it creates an environment similar to that of a professional steam oven. This allows the dough to develop optimally, ensuring perfect leavening and an irresistible golden crust. Moreover, baking bread in a closed pot helps maintain the necessary moisture for a flawless result, just like artisanal bakeries.
