This week I have been really hungry for bread ending up with a doughoverload production of wholemeal bread, perfect for breakfast or afternoon snacks.
This is a classic thin-crusted, light-textured airy bread, also due to the fact that I have used brewer’s yeast instead of sourdough. If you want to know more about the differences between yeast and sourdough, visit my related post: Baking Bread: Sourdough vs Yeast.
Artisan Bread baked in a Pot
- 200 gr of Semolina Flour
- 250 gr of Wholemeal Flour
- 280 ml for warm water
- Bread yeast (Saccharomyces Cerevisiae): 18 gr for fresh or 6 gr for dry
- 35 ml of olive oil
- 10 gr of coconut sugar
- 5 gr of salt
- In a large bowl, mix together 300 gr of the two flours. Gently add water and let it rest for about 20 minutes, let the autolysis begin, as explain in my post Baking Bread with Wholemeal Flours
- In a side bowl, dissolve the yeast in 2 tablespoons of water and 1 tablespoon of coconut sugar. Stir together.
- After 2o minutes, add-on the yeast in to the dough and knead gently. Combine salt, oil and, finally, the remaining flour. If the dough is really sticky, you may need to add some additional flour (no more than 50 gr).
- Transfer the dough into a large oiled bowl and cover with a cloth. Set in a draft-free warm spot, allowing to proof untill at least doubled, 1-2 hours or longer. Mine was proofed in the fridge for 3.5 hours. Resting the dough the fridge allows longer proofing times, if needed.
Prepare a proofing basket by coating it (either the bare basket or the linen liner) throughly with flour and shaking out the excess.
Transfer the dough to a floured board and roll into a rectangle and fold it, as shown in my post Baking Bread with Wholemeal Flours. Once folded, roll the dough into circular shape and rest it in the proofing basket for second rising.
- Cover with a clean kitchen towel, and set in a warm, draft-free place to rise for at least an hour, or until doubled in size.
Heat your oven to 220°C and line a 2 baking tray: one for the bread and the second for the steam. The secret to ensure a perfect crust is to pour a glass of water in the second baking tray placed it on the lower grid of your oven. You will place your bread on the higher tray. The water steam ensures bread cooks slowly, resulting on a firm crust and moist center.
Gently place the dough in the prepared baking tray and bake for 35 minutes, or until the golden brown. Cool on a wire rack.
BAKING IN THE POT
Turn an oven safe pan upside down, take a large piece of parchment and fold it in half. Once folded, continue to fold it into quarters, then eighths.Put the point of the parchment into the center point of the cake pan and cut a straight line through the parchment, just inside the outer edge of the pan.
- Preheat the oven to 220°C and place the oven-safe lidded pot to heat for 30 minutes.
- Carefully take out the pot from the oven, fit the circled parchment to its base, dust with semolina and place the dough on it.
- Place the lid on the pot and carefully place it in the oven to bake for 45 minutes, or until the golden brown and sound hollow when tapped on the base.
- Gently remove the bread from the pot and cool it on a wire rack.