Recipe for pot bread in a dutch oven
Juicy and easy pot bread.
Pot bread is one of the best and easiest breads you can bake! You get an ultra-thin and crispy crust that covers a juicy and delicious crumb. This flavorful bread has a plethora of serving possibilities.
Additionally, pot bread is knead-free, so apart from being the world’s best and easiest bread, you also avoid sticky fingers.
The bread is made with a so-called pre-ferment, which simply means it has risen overnight. By the way, I baked my pot bread in a Dutch oven, and it turned out incredibly delicious!
Ingredients
- 10 gram Yeast
- 500 gram Water Cold
- 40.5 gram Olive Oil
- 36 gram Coarse salt
- 550 gram Tipo 00 Flour
- 150 gram Whole Wheat Flour
Instructions
The Day Before
- Take a bowl and add water.
- Dissolve yeast in it and add salt and oil.
- Add whole wheat flour and stir.
- Next, add Tipo 00 flour.
- Mix everything together.
- Cover the bowl with a tea towel.
- Place the dough in the refrigerator and let it rise overnight.
On the Day
- Preheat the oven to 225 degrees Celsius (437 degrees Fahrenheit) with regular top and bottom heat.
- Immediately place the empty Dutch oven in the oven.
- Let the Dutch oven heat up for 30 minutes.
- Remove the Dutch oven from the oven.
- Pour the dough into the hot Dutch oven right away.
- Put the lid on the Dutch oven.
- Place the Dutch oven back in the oven.
- Let the bread bake for 30 minutes.
- Then remove the lid and let the bread bake uncovered for an additional 15 minutes.
- Turn the bread out of the Dutch oven.
- Place the bread on a rack to cool.
- Pot bread can be served as a side dish.
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