Homemade bread baked in a baking dish
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ingredients
yeast
150 g water 150 g plain flour (T650) 1 pinch dried yeast
Other
280 g lukewarm water 3 g dried yeast 400 g plain flour (T650) 50 g wholemeal plain flour 10 g salt
progress
The preparation of this homemade bread starts ideally a day in advance, in order to achieve a really fragrant and crispy bread.
1.
Sourdough: ideally prepared a day in advance, but 4 to 6 hours before kneading will also suffice
2.
In a container (with a lid), mix the weighed water with the yeast and flour. Cap and leave to activate for 4 to 24 hours. The longer the starter sits, the tastier the bread will be.
3.
The next day, pour warm water into a large bowl, add the yeast and also the sourdough starter. Stir and add both flours and salt.
4.
Knead the dough with a fork and then with a wet hand, as it is a really thin and still sticky dough. We do everything in a bowl. Cover and let stand for 30 minutes.
5.
Then work the dough again with a wet hand, cover and let rise for about 90 minutes.
6.
Then turn the dough out onto a floured board, rework and shape into an oblong or round loaf. Depending on the shape of the loaf, choose a bowl or baking dish, which you line with a clean cloth, flour well and place the dough in it and leave to prove for about 30 minutes more.
7.
In the meantime, place a cast iron baking dish with a lid in a preheated oven at 250°C (for 30 to 40 minutes).
8.
Baking: then carefully tip the loaf into the hot baking tray, do not cut the surface (to make it nicely shaped), brush with salt water and bake covered at 250°C for about 20 minutes, then reduce the temperature to 220°C, uncover the tray and bake the bread for about 30 minutes more.
9.
Let the loaf cool and store wrapped in a linen bag or cloth.
10.
Good taste!