This is a basic no-knead, long-fermenting rustic bread, a round loaf or a „boule‟. There are some unusual characteristics of this dough; it is for one thing wetter than most other bread dough’s. Remember that most of the water will be released as steam in the covered pot. This bread recipe will take away a lot of the usual stress associated with bread baking as it requires very little handling, and just a little patience. It is important to plan ahead as the first rise takes 12 – 18 hours. The longer the rise, the richer the bread. A shorter rise can produce an adequate bread, provided you pay attention to the visual cues i.e. a bubbly surface with a darkened appearance – are key.
Ingredients
Organic Bread flour 3 cups / 400 grams
Table salt 1 ¼ teaspoons / 8 grams
Instant or other active dry yeast ¼ teaspoon / 1 gram
Cool (25-30 ◌C) water 1 1/3 cups / 300 grams
Wheat bran, ground corn, or additional flour for dusting
Procedure
1. In a medium mixing bowl, stir the flour, salt and yeast. Add the water and, using a wooden spoon or your hands, mix until you have a wet, sticky dough – it will take about 30 seconds. Make sure it is really sticky to the touch; if not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let it sit at room temperature (25 ◌C), out of direct sunlight, until the surface is dotted with bubbles and the dough has more than doubled in size. This will take a minimum of 12 -18 hours. This slow rise – fermentation – is the key to flavour.
2. When the first fermentation is complete, generously dust a work surface (a wooden of plastic cutting board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough onto the board in one piece. When you begin to pull the dough away from the bowl, it will cling in long thin strands (which is the development of the gluten), and it will be quite loose and sticky – do not add more flour. Use lightly floured hands or a dough scraper to lift the edges of the dough in towards the centre. Nudge and tuck in the edges of the dough to make it round.
3. Place a cotton tea towel on your work surface and generously dust it with wheat bran, ground corn or flour. Use your hands or a dough scraper to gently lift the dough onto the towel, so it is seam-side down. If the dough is tacky, dust the top lightly with wheat bran, ground corn or flour. Fold the ends of the towel loosely over the dough to cover it and place it in a warm, draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, preheat the oven to 230 degrees Celsius, with a rack in the lower third position, and place the Emile Henry Cocotte and its lid in the centre of the rack.
5. Carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the tea towel or in your hands, and quickly but gently invert it into the pot, seam-side up. Cover the pot and bake for 30 minutes.
6. Remove the lid and continue baking until the bread is a deep chestnut colour, but not burnt, for another 15 to 30 minutes. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don‟t slice or tear into the crust until it has cooled, which usually takes at least an hour.
Recipe Ctsy.Culinary Gp.
