Do you smell good homemade bread…? Today I suggest you make it yourself using the ceramic baking technique that will allow you to have perfectly cooked bread like in a baker 🙂!
easy bread casserole
Recipe in collaboration with Le Marché de Léopold!
|Preparation time||15th Minutes|
|cooking time||45 Minutes|
- 15th g Fresh baker’s yeast
- 15th a key warm water
- 150 g Wheat flour (t45 to t80)
- 100 g Whole wheat flour
- 5 g salt
- 1 cc honey
In a large salad bowl or mixing bowl, place the crumbled fresh baker’s yeast. Add lukewarm water and mix until the yeast dissolves well.
Add flour, salt and honey. Mix with a large spoon and then knead quickly by hand or in a food processor.
Cover the bowl with a clean tea towel and let the dough rise for a maximum of 1 1/2 hours to 2 30 minutes in a cool place away from the open air.
After this growth, you have two options:
• Degas the dough, put it in a cast iron casserole dish (it should have a lid) and let it rise in the fridge overnight (wrapped in film). This will allow the bread to develop a better flavour. The next day, remove the casserole from the refrigerator while preheating the oven to 240 degrees (preferably convection). Cut the bread before placing it in the oven for 30 minutes with the lid on, then for another 15 minutes without the lid.
• Or degas the dough, put it in a cast iron casserole dish (it should have a lid) and cook immediately. In this case, preheat the oven to 240 degrees (preferably convection). Cut the bread before placing it in the oven for 30 minutes with the lid on, then for another 15 minutes without the lid.
At the end of cooking, let the bread cool completely in the pan before unrolling and enjoying!
If you are looking for a good inexpensive cast iron casserole, I recommend this brand Baumalu which has excellent value for money!
Video description here 🙂