I love my crispy baguettes with a nice plate of cheese but this beautiful bread 'In a Pot' might surprise you: it is as simple as it is delicious and the smell when you open the pot is.....
You know what? Just try it .... and show me the picture 😊
And if you want a smaller bread, you can still use the remaining dough to make baguettes (it is the same recipe), or individual bread rolls.
430 g water
15 g of fresh baker's yeast
750 g flour (Type 55 if you find it)
3 teaspoons of salt
1 tablespoon of olive oil (about 10g) - (you can use a flavoured YIAH extra virgin oil such as Kasbah - with its beauifull Moroccan inspired flavours, or Provence with its French flavours of Truffles, garlic and black pepper)
1 pot with lid
non stick spray
some water and a brush
In the bowl of your Thermomachine, pour 430 grams of water and the yeast.
2mn30/37 deg/ Sp 2.
Add 750 g of flour, 3 teaspoons of salt and a tablespoon of olive oil.
Knead for 3 minutes
Place the dough into a bowl, cover with a damp cloth.
Prove in a warm spot until the volume has tripled (bubbles will form at the surface)
Place the dough on a floured surface. Lightly flour your hands and dust the bread to prevent it from sticking.
Hit the dough with the palm of your hand a few times to remove the air.
Gently form a ball, not too tight.
Cover the bottom of the casserole with baking paper and grease the edges.
Put the dough in thepot, cover with the lid and leave for 30mn.
Score the top of the dough with a razor blade or a sharp knife.
For a golden brown and crispy crust, brush the surface with a bit of water.
Sprinkle with a bit of flour.
Put the pot with the lid (make sure both the lid and the pot are oven proof in a cool oven. Schedule 50 minutes at 250°C /482 ° F .
You might have to reduce or increase the time depending on your oven - the bread should be golden
Remove from the pot and let on a rack to cool.... this is if you can wait of course