With a crispy crust and a soft, sponge-like center, this bread is a favorite of ours. It takes a bit of time to make, but you won't regret it when you take it out of the oven. You'll need a cast-iron pot, preferably around 23 cm, and ideally a stand mixer. Alternatively, you can knead the dough by hand. One portion yields one loaf.
Ingredients
- 550 g plain white flour
- 1 tsp salt
- 4 dl lukewarm water
- 25 g yeast
- 2 tbsp extra virgin olive oil
Method
- Mix everything together.
- To a bowl, combine flour and salt.
- Measure lukewarm water. Add yeast and dissolve. Add olive oil and stir.
- Combine the wet ingredients with the flour and salt. Knead the dough for 10 minutes.
- Place a plate over the bowl and position it near a heat source or over a water bath. (To create a water bath: Fill the sink with warm water, place a rack over it, and set the bowl on the rack. Cover with a cloth.)
- After 30 minutes, Lift the dough with clean hands from the sides toward the center. Cover with a lid and let it rise for 30 minutes. Repeat this process three times.
- Preheat the oven to 250 degrees Celsius and place the cast-iron pot in the oven on the lower rack.
- Place parchment paper to a bowl. Pour the dough into the bowl and cover it with the plate. Let the dough rise for a final 30 minutes.
- Be careful. Use good oven mitts or pot holders. Open the oven door and take out the hot pot. Open the lid and gently lift the dough into the pot. Place the lid back on and set the pot to bake in the oven. After 30 minutes – check if it has an golden color. If so, cool the bread on a rack.
