Quick, very simple, delicious! This rustic loaf is crunchy on the outside and soft on the inside…Just heaven!
I will provide your with this basic recipe here but your can add your favorite seeds or experiment with different flour. The key to success with this bread is a dutch oven. Any heavy, cast iron pot will work well.
300g of white flour (I use 00 type)
300g of Wholemeal Flour
400ml of warm water
7g dry yeast
teaspoon of honey
teaspoon of olive oil
2 teaspoons of salt
Mix all ingredients together and knead. If your have a machine use the kneading hook. Once the dough is elastic leave it in a bowl to proof for 2-3 hours (it should triple in size).
Put some flour on a clean worktop, tip the dough and knead for another minute or so and form a ball. Place it on a square of baking paper. Please note that the square should be big enough so you are able to lift the dough holding by the corners.
Set your oven to the highest temperature (250 degrees Celsius on mine) and put the iron pot in. Once the oven heats up to the desired temperature the pot will be super hot and that’s the time to place the dough in. Lift the edges of the baking paper that the dough has been resting on and place it gently in the pot.Cover the pot with lid and bake for 30min.
After 30min take the lid off and turn the temperature down to 200 degrees Celsius and bake for further 15min.
After total 45min in the oven take the bread out of the pot and let it rest on a chopping board or cake rack.