Cast Iron Pot Bread

August 25, 2015

This is my weekend bread because it takes a while until it's ready, but the taste is worth every minute. 

Do you already have a sourdough starter? If not, it's easy to make by yourself. Here's a no-fuss sourdough starter recipe for you.

1 bread

First day

Starter dough:
1 dl (100 g) sourdough starter 
1,5 dl (150 g) lukewarm water
1,5 dl (100 g) wheat flour 

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7–9 hours.

Water and spelt mixture:
1,5 dl (150 g) water
1,5 dl (100 g) spelt grains

Boil up the water and spelt grains. Set aside to cool. 

Flour mixture:
4 dl (400 g) cold water
18 dl (1150 g) wheat flour
1 dl (50 g) graham flour
0,5 dl (30 g) rye malts for bread (flour)

Stir together the water and spelt mixture, 4 dl cold water and the flours. Set aside for 30 minutes.

Starter dough mixture:
10 g fresh yeast
1 tbsp salt
1 dl (70 g) crushed rye grains
starter dough

Blend the yeast, salt and crushed rye grains with the starter dough. 

And finally, the dough:
Combine the flour mixture with the starter dough mixture and knead gently for 5 minutes. Place in an oiled bowl. Cover with a tea towel.

Stretch and fold the dough for the first time after 60 minutes. Stretch and fold 3 more times in 30-minute interval. 

Cover with a tea towel and leave to rise at room temperature overnight.

Second day

Next morning, turn the dough out onto a floured work surface. Lift the sides of the dough and fold them gently back towards the center a few times. Shape the dough into a loaf and put it into an oiled bowl. 

Cover and leave to rise for 2 hours.

Place a lidded cast iron pot in the cold oven and preheat it to 250°C. Remove the lid from the pot and flip the risen dough into the hot pot. Place the lid back on top and put the pot back into the oven. Bake for 20 minutes. Remove the lid, turn the temperature down to 200°C and bake for a further 25 minutes. 

Let cool on a wire rack.

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