Today I made bread again, and since many of you ask if you can do it with a simple pot you have at home, today I decided to prepare it to share with you. The recipe is always my usual, by now it is very tested but this time I didn’t use my usual stone pot but a completely steel one. So let’s prepare together my homemade bread ready in a day with sourdough cooked in a pot. You might also be interested in;
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups re-milled semolina flour
- 150 g sourdough
- 1 tsp honey
- 1 1/2 cups water
- 2 tsps fine salt
Tools
- Stand Mixer
- Bowl
- Proofing Basket
- Cast Iron Pot
- Parchment Paper
- Bread Lame
Steps
In the blender bowl, insert 1 1/4 cups of water, sugar, and sourdough (refreshed the night before and doubled), and dissolve for 20 seconds at speed 3.
Add the flour and semolina and knead for 2 minutes at spike speed. Let it rest for about 1 hour.
Finally, add the salt and the remaining water and knead for 5 minutes at spike speed.
Transfer the dough onto the work surface and do 3 rounds of folds at 30-minute intervals.
Then transfer into a bowl and let it rise until doubled.
Transfer again to the work surface and form a loaf.
Place the loaf in the proofing basket and let it rise for about 2 hours.
Preheat the oven to 482°F with the pot inside. Meanwhile, transfer the loaf onto a piece of parchment paper and score it with the bread lame.
When the oven reaches temperature, place the bread in the pot, cover with the lid, and bake for 30 minutes at 482°F.
Remove the lid and continue baking at 392°F for about 30 minutes, or until the bread is sufficiently golden.
When cooked, transfer to a rack and let cool.
Let it cool and slice.
In the stand mixer bowl, add 1 1/4 cups of water, sourdough, and sugar and work for about 1 minute. (In this phase, we use the flat beater).
Then add the flours, knead for 2 minutes and let rest for about 1 hour.
Add the salt, knead for another 5 minutes until the dough detaches from the walls. Then proceed as above.
